For The Pasta For The Carrot Miso Sauce For The Carrot Top Gremolata For The Toasted Breadcrumbs

For The Dish

1. Prepare the pasta by bringing 6-8 cups of salted water to a boil and cook according to the recommended time on the package.
2. Make the carrot sauce by heating oil in a medium-sized pot over medium heat. Sauté the shallot and garlic until fragrant and golden, approximately 5 minutes, while stirring frequently. Add the carrots, cashews, water, salt, and pepper, and bring to a boil. Reduce heat to low, cover, and gently simmer until the carrots are tender enough to be pierced with a fork, about 15 minutes. Stir in the miso (it does not need to dissolve completely) and let cool for 5-10 minutes.
3. While the carrots simmer, you can prepare the optional Carrot Top Gremolata and Toasted Panko (see instructions below).
4. Blend the sauce: Once the carrots are tender and slightly cooled, transfer everything to a high-speed blender, cover it securely with a kitchen towel, and start blending on the lowest setting. Gradually increase the speed until the sauce is completely blended, creamy, and silky smooth, for approximately 1 - 1 ½ minutes.
5. Drain the pasta and pour the sauce over it, gently warming if necessary. Taste and adjust the salt as desired.
6. Distribute among bowls, sprinkle with toasted bread crumbs, and top with the flavorful Carrot Top Gremolata with a spoon.

For The Carrot top Gremolata

1. In a food processor, combine the carrot leaves, parsley, lemon zest, and garlic and pulse repeatedly until finely chopped. Add the salt and oil, and pulse a few more times until incorporated (but not too smooth). If desired, add more oil to achieve a looser consistency.

For The Toasted Breadcrumbs

1. In a large skillet over medium heat, combine ½ - 1 cup of bread crumbs or panko with just enough olive oil to lightly coat. Add a generous pinch of salt and granulated garlic, if desired. Stir until golden brown, approximately 5 minutes. Allow to cool.