1 pound large Carrots, peeled and cut into 1/8-inch-thick coins
1 teaspoon Ground Cumin
1/2 teaspoon Ground Coriander
3/4 teaspoon kosher Salt, divided
1/2 teaspoon Black Pepper, divided
1/4 cup Extra-Virgin Olive Oil, divided
4 ounces uncooked Orecchiette Pasta
1 tablespoon Red Wine Vinegar
1/4 cup chopped Fresh Cilantro
2 tablespoons chopped Fresh Chives
1 tablespoon chopped Fresh Dill
3 ounces Goat Cheese, crumbled (about 3/4 cup)
Preheat oven to 475°F.
Place carrots on a parchment paper–lined rimmed baking sheet; sprinkle with cumin, coriander, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Drizzle with 2 tablespoons oil; toss to coat. Spread in an even layer (there will be overlap). Bake at 475°F 8 minutes. Stir carrots. Spread in an even layer; bake until slices curl and are crisp-tender, about 8 minutes.
Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a bowl; add vinegar, remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; toss to coat. Add carrot slices; toss gently to combine. Divide pasta mixture evenly among 4 shallow bowls.
Combine cilantro, chives, and dill; sprinkle over pasta. Top with cheese.