Pasta with Roasted Carrot Cream and Cucumbers

Method

1. Peel the carrots and cut them coarsely.
2. Heat a pan with a drizzle of olive oil and roast the carrots until they are caramelized.
3. Transfer the roasted carrots to a blender jar, add a splash of water, and blend until smooth to obtain a cream.
4. Cut the cucumber into small cubes.
5. Season the cucumber cubes with salt, olive oil, pepper, lemon zest, and lemon juice. Mix well.
6. Bring a pot of salted water to a boil and cook the pasta until al dente.
7. Drain the pasta directly into a bowl.
8. Pour the carrot cream over the pasta and mix thoroughly.
9. Add most of the seasoned cucumber cubes, reserving some for garnish, and mix again.
10. Plate the pasta. Garnish with the reserved cucumber cubes and fresh basil leaves.