Carrot Miso Pappardelle
Recipe by our partner Susan of Rhub and Cod
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Cooking tools:
- Food processor
- Oven
- Skillet
- Pot
- Stove
- Mixing bowl
- Plate
- Colander
- Tongs
- Fork
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 6-8 Ontario-grown cippolini onions, skins removed
- 2 tbsp olive oil, divided
- 1 tsp kosher salt, divided
- 400g Ontario-grown carrots, peeled and coarsely chopped
- 2 cloves garlic, peeled
- ¼ cup + 1 tbsp sake, divided
- 400g dried pappardelle
- 2 tbsp unsalted butter
- ¼ cup fresh chives, finely chopped
- ½ cup pecorino cheese, shredded
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