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Round, silky Chardonnay.
3/4 pound carrots, peeled and thinly sliced
Zest and juice of 1 navel orange, zest removed in strips with a vegetable peeler
Salt
3 cups penne rigate (9 ounces)
3 ounces sharp cheddar cheese, shredded (1 1/2 cups)
1 tablespoon chopped tarragon
Freshly ground white pepper
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