Rach's tip: Make sure to buy carrots with pretty leafy green tops to use in the herb drizzle for this delicious vegan dish.
Bring a large pot of water to a boil for the pasta.
In a large heavy skillet with a lid, heat the olive oil, about two turns of the pan, over medium to medium-high. Add the carrots; season with salt and white pepper. Add the turmeric, hot sauce, coriander, and mustard. Cover and cook, stirring often, until the carrots are crisp-tender, 5 to 6 minutes. Stir in the garlic and the orange and lemon zests. Add the wine and cook, stirring often, until absorbed, about 1 minute. Add the stock. Reduce heat to low and simmer, covered, stirring often, until the carrots are tender, about 5 minutes. Transfer to a blender. Puree the carrots until creamy, about 30 seconds; season the carrot sauce with salt.
For the drizzle, in a food processor, pulse the carrot tops, mint, tarragon, lemon juice, garlic, and crushed red pepper until finely chopped. With the machine running, gradually add the EVOO; season the carrot top drizzle with salt.
Salt the boiling water and add the pasta. Cook until al dente. Scoop out about 3/4 cup of the starchy cooking water. Drain the pasta. Return the pasta and cooking water to the pot. Stir in the carrot sauce and pimientos; season.
Top the pasta with some of the carrot top drizzle and cress, edible flowers, and/or toasted pine nuts (if using).