This recipe uses toasted sunflower seeds. If you have raw seeds, then bake them in the oven for 7 to 9 minutes at 350 degrees before you start cooking. If you are using salted sunflower seeds, then slightly reduce the quantity.
2 bunches of small carrots or 24 ounces of carrots 2 tablespoons of olive oil or grapeseed oil 1 teaspoon of salt (kosher) Fresh ground pepper 225g of dried pasta or ½ a pound. You can use the small variety of pasta, such as strozzapreti, Gemelli or casarecce.
2/3 cup or 90g dried, roasted, shelled, unsalted