Carrot Ginger Pasta

This is an adaptation from this recipe, once again because I didn't have many of the ingredients. The final verdict from our family was 2/5ths loved it, 2/5ths liked it, and 1/5th did not like, but he's the 1/5th who only likes pizza and chicken noodle soup right now so he doesn't really count. And since I was part of the 2/5ths that loved it, I think it's blog-worthy:).

Ingredients:

• 1-2 T olive oil
• 1 T minced garlic
• 1/3 of one of those large bags of baby carrots from Sam's Club (sorry it's not more precise but that's how I gauge things sometimes)
• 1 t minced fresh ginger (fresh is always best, but a few sprinkles of powdered would work I'm sure, and I obviously rarely have the "right" ingredients myself)
• Salt & Pepper
• 2 T sesame seeds
• Juice from 1/2 a lemon
• 1 T water
• Extra olive oil, salt, pepper as needed

Directions:

Ina saucepan over med-high heat saute the garlic in olive oil for about a minute. Add the carrots, ginger, and a good sprinkling of salt and pepper. Let the carrots cook for 10-15 minutes until they are fork tender (turn the heat down a bit if they are drying out or starting to brown). Once fork tender, pour everything into your blender or food processor. Add the sesame seeds, lemon juice, and water and blend/process. Add more olive oil as needed to create a sauce, not just paste. Season with more salt and pepper as needed. Serve with pasta, and feel free to add some cooked shredded chicken unless you want a meatless meal.