I love risotto, so it's no surprise that I also love pasta cooked as if it were risotto.
And, so, this gemelli pasta cooked risotto-style with carrots is one of my favorite new pastas: the pasta ends up with a delicious chewy texture, and it's sweet from the carrots and salty from the cheese and, err, salt. I also usually toss in a bit of fresh thyme and some chile de arbol with the onions, because they give it some extra depth. It's really good! We love it.