Fettuccine with carrot pesto

This recipe intrigued me: something completely new. I tried it immediately and both my guests and I loved it. A quick, uncooked sauce.
Ingredients for 4 people
400 g fettucce, Garofolo pasta
2 large carrots
150 g shelled walnuts
1 medium shallot
1 garlic clove
2 tablespoons chopped fresh rosemary
Parsley
1 tablespoon turmeric or curry powder
Salt and pepper
Extra virgin olive oil

I peel carrots, shallot and garlic and put in a food processor.

I add oil and process a few minutes, then add walnuts, rosemary, parsley, a pinch of salt and pepper.

I process for a few minutes, pouring in plenty of extra virgin olive oil.

I cook the pasta, adding 1 tablespoon turmeric or curry powder halfway through. I used curry. I finish cooking.

I drain, reserving cooking water, add a few spoonfuls to loosen the pesto and dress the pasta.

An excellent dish for vegetarians and everyone else!