Step 1

Make the pasta:

Step 2

Set up a steamer over medium heat, and bring the water to a low boil.

Step 3

Add the carrots and garlic, cover and cook until very tender, 12 to 15 minutes.

Step 4

Transfer to a blender along with the pecorino Romano, olive oil, water, chiles and pine nuts, and blend (vented, to account for the hot carrots) on high until very, very smooth and creamy. Season with salt and pepper. Set aside.

Step 5

Bring a large pot of water to a boil over high heat.

Step 6

Heavily salt the boiling water and drop in the rigatoni.

Step 7

Cook according to the package directions until al dente.

Step 8

Drain the pasta, reserving at least 2 cups of pasta water. Return the pasta to the pot and set over low heat.

Step 9

Add the carrot sauce and a couple splashes of pasta water and toss to combine. Add as much pasta water as needed to thin out the sauce so it coats the pasta evenly without being too thick. (You are looking for an elegantly coated pasta, not a gloppy one! I like a very saucy vibe here.) Season with more salt and pepper, if needed.

Step 10

Make the topping:

Step 11

Mix the carrot tops, parsley, olive oil, lemon zest, lemon juice, salt and pepper in a small bowl. Set aside.

Step 12

Serve the pasta, drizzled with the herby topping, a dollop of ricotta, if using, pepper and more grated Pecorino Romano.