Preheat oven to 500 degrees Fahrenheit.

Cut the tops off the carrots, wash, and peel or scrub them.

Toss the carrots with oil, salt, and pepper.

Spread on a large baking sheet and roast for 15 minutes, tossing once, until charred and tender. Thicker carrots may need an additional 5 minutes.

While the carrots are roasting, bring a pot of well-salted water to a boil.

Cook the pasta for 1 to 2 minutes shy of the package instructions.

Drain and cool in a large bowl.

Combine the sunflower seeds, greens, parmesan (if using), garlic, lemon zest, salt, red pepper flakes, and black pepper in a food processor.

Pulse until finely chopped but not ground.

Stir in olive oil and lemon juice until well mixed.

Halve thinner carrots and quarter thicker ones lengthwise, cutting them into 1 to 1.5 inch segments.

Mix the roasted carrots with the pasta in the bowl.

If the dressing is too thick, add water to loosen it, then stir into the pasta and carrots.

Taste and adjust seasoning with more salt, pepper, or lemon.

Garnish with extra carrot greens or kale.

This salad can be eaten immediately or stored in the fridge for 3 to 4 days.