Spicy Carrot Rigatoni

Ingredients

• 1 lb. (454 g) carrots (6–8 medium) with tops, peeled and cut into 1" (2.5-cm) pieces, green tops reserved (see Topping)
• 4 garlic cloves
• ½ cup (55 g) grated Pecorino Romano, plus more for serving
• ½ cup (120 ml) extra-virgin olive oil
• ¼ cup (60 ml) water
• 1 Tbsp. chopped jarred Calabrian chiles in oil
• 1 Tbsp. pine nuts, toasted
• Kosher salt, freshly cracked black pepper, to taste
• ¼ cup (20 g) finely chopped reserved carrot tops (see Pasta)
• ¼ cup (15 g) finely chopped fresh parsley
• ¼ cup (60 ml) extra-virgin olive oil
• Zest of 1 lemon
• Juice of ½ lemon
• Kosher salt, freshly cracked black pepper, to taste
• 1 lb. (454 g) dry rigatoni
• Ricotta cheese, for topping, optional

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