Carrot Top Pesto Pasta
By Tested and Perfected in the Sur La Table Kitchen
Carrot Top Pesto Pasta
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
Makes 4 servings
- 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
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 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.