Pasta in oil with carrots and cinnamon

Ingredients:

• 340 g of pasta
• 200 g carrots (about 5 medium), coarsely chopped
• 1 teaspoon ground cinnamon
• Zest and juice of 1 lemon
• 110 g unsalted butter at room temperature

Preparation:

1. Bring a large pot of water to a boil and add salt. Cook the pasta according to the package directions until al dente. Discard 0.5 cups of the pasta cooking water, then drain the pasta in a colander and set aside. Do not wash the pot.
2. Meanwhile, combine the carrots, cinnamon, lemon zest and juice, 1 tablespoon of salt, and a few grinds of black pepper in a food processor and pulse, stopping to scrape down the sides of the bowl as needed. Add the butter and continue pulse, stopping to scrape down the sides of the bowl as needed, until smooth.
   
   

   Storage advice

   
   Wrap the remaining carrot cinnamon butter tightly in plastic wrap or transfer to a container, seal tightly, and store in the freezer for up to 2 months.
3. In the same saucepan, melt 4 tablespoons of butter with the carrots and cinnamon over medium heat. Add the cooked pasta and toss to coat evenly, thinning the sauce with the reserved pasta water, 1 tablespoon at a time, if necessary. Divide the pasta among bowls and season with salt and pepper to taste.