Carrot Top Pesto Pasta

By by Joel Gamoran, Sur La Table National Chef
Images
Carrot Top Pesto Pasta
Serves
Makes 4 servings
Ingredients
  • 1 lb. dry pasta of choice
  • 1 bunch carrot tops
  • ¼ cup shelled toasted pistachios
  • ½ cup grated Parmesan cheese
  • 1 garlic clove
  • Lemon zest and juice, to taste
  • ½ cup extra virgin olive oil
  • Sea salt and freshly ground black pepper


Procedure
Scrap Used: Carrot Tops

Carrot tops are often thrown out and wilt quickly. They have a tasty, mild herby flavor and make a great pesto. In this recipe they will be blended in the KitchenAid ProLine Blender with pistachios, garlic, Parmesan, lemon and olive oil to make a pesto. It will get folded into hot cooked pasta.


Cook pasta in a pot of boiling salted water. Drain, reserve about 1 cup cooking liquid.

Meanwhile, combine carrot tops, pistachios, cheese, garlic and lemon zest and juice in a blender. With machine running, stream in olive oil. Season with salt and pepper.

Place hot pasta in a large bowl or empty pot, fold in pesto, adding a few splashes of pasta water to thin.

Carrot Top Pesto Pasta

By by Joel Gamoran, Sur La Table National Chef
Serves
Makes 4 servings
Ingredients
  • 1 lb. dry pasta of choice
  • 1 bunch carrot tops
  • ¼ cup shelled toasted pistachios
  • ½ cup grated Parmesan cheese
  • 1 garlic clove
  • Lemon zest and juice, to taste
  • ½ cup extra virgin olive oil
  • Sea salt and freshly ground black pepper


Procedure
Scrap Used: Carrot Tops

Carrot tops are often thrown out and wilt quickly. They have a tasty, mild herby flavor and make a great pesto. In this recipe they will be blended in the KitchenAid ProLine Blender with pistachios, garlic, Parmesan, lemon and olive oil to make a pesto. It will get folded into hot cooked pasta.


Cook pasta in a pot of boiling salted water. Drain, reserve about 1 cup cooking liquid.

Meanwhile, combine carrot tops, pistachios, cheese, garlic and lemon zest and juice in a blender. With machine running, stream in olive oil. Season with salt and pepper.

Place hot pasta in a large bowl or empty pot, fold in pesto, adding a few splashes of pasta water to thin.