Roasted Carrots with Whipped Ricotta

Peel and cut the carrots lengthwise. Drizzle with olive oil, salt and pepper, and Italian seasoning. Roast 20 minutes at 400°F.

Pulse the pistachios in a food processor, then transfer to a bowl.

Without cleaning out the food processor, add the ricotta, 2 tablespoons olive oil, salt, and lemon zest. Process until thick and creamy. Add salt to taste.

Transfer the whipped ricotta to a serving plate, add the carrots, drizzle with olive oil and honey, and sprinkle with the pistachios.