Brown Butter-Carrot Pasta

1. Rinse and peel your carrots. Remove the carrot tops if there are any and save a handful of leaves. Chop the carrots into small 1” coins.
2. If using saffron water, grind the saffron in a mortar and pestle. Place in a bowl and cover with hot water. Let sit until needed.
3. In a large pan, heat the butter over medium-low heat until melted. Add the garlic, coriander and carrots then sautee until the carrots are golden brown on both sides, about 8-10 minutes.
4. Once carrots are golden, add the coconut milk and bring to a simmer. Let simmer for an additional 8 mins.
5. Using an immersion blender, blend the carrot mixture until smooth. Slowly add the saffron water and blend once more. Place in an airtight container and reserve 1/3 cup of sauce per serving.
6. Cook your preferred pasta in salted water until just under al dente. Reserve some of the pasta cooking liquid. Transfer the pasta to a pan, adding 1/3 cup of sauce and 1/3 cup of the reserved cooking liquid for each serving. Toss over medium heat until well-coated. Grate fresh nutmeg on top and adjust seasoning with salt if necessary. In a separate pan, sauté the carrot tops in olive oil over medium heat for 15-20 seconds until they become bright green and crisp. Place them on a paper towel-lined plate to drain. Serve the pasta topped with freshly grated Parmigiano Reggiano.