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Perfect for the time of year when bunches of fresh local carrots appear on market stands, inevitably accompanied by their beautiful bushy green tops.



Yields8 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins

Pasta
 1 lb short pasta
 1 cup frozen peas, thawed
 pesto (recipe below - makes 3/4 cups)
 2 cups julienned carrots
 1 yellow bell pepper, seeded and diced
 2 green onions, sliced
 cherry or grape tomatoes cut in half, optional
Carrot Top Pesto
 2 cups washed carrot tops
 4 Tbsp shelled pistachios or cashews
 1 clove garlic
 ¼ cup basil leaves
 ¼ parsley leaves
  grated parmesan
 ½ extra virgin olive oil
 Salt and pepper to taste

Pasta
1

Bring a large pot of water to a boil. Add 2 Tablespoons of salt.

2

Add the pasta and cook until just al dente. Add the peas. Reserve 1/4 c. of the hot pasta water.

3

Drain the pasta and rinse with cold water. Drain well. Transfer to a bowl.

4

Add the reserved hot pasta water to the pesto and stir until smooth. Add to the rinsed pasta along with the carrots, yellow pepper and green onions. Garnish with tomatoes.

5

Season with salt and pepper to taste. Transfer to a large bowl and serve.

Carrot Top Pesto
6

Place the carrot tops, nuts, garlic, basil, parsley and Parmesan in the bowl of a food processor.

7

Pulse until coarse.

8

With the machine running, slowly drizzle the oil through the feed tube.

9

Season with salt and pepper to taste.


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Ingredients

Pasta
 1 lb short pasta
 1 cup frozen peas, thawed
 pesto (recipe below - makes 3/4 cups)
 2 cups julienned carrots
 1 yellow bell pepper, seeded and diced
 2 green onions, sliced
 cherry or grape tomatoes cut in half, optional
Carrot Top Pesto
 2 cups washed carrot tops
 4 Tbsp shelled pistachios or cashews
 1 clove garlic
 ¼ cup basil leaves
 ¼ parsley leaves
  grated parmesan
 ½ extra virgin olive oil
 Salt and pepper to taste

Directions

Pasta
1

Bring a large pot of water to a boil. Add 2 Tablespoons of salt.

2

Add the pasta and cook until just al dente. Add the peas. Reserve 1/4 c. of the hot pasta water.

3

Drain the pasta and rinse with cold water. Drain well. Transfer to a bowl.

4

Add the reserved hot pasta water to the pesto and stir until smooth. Add to the rinsed pasta along with the carrots, yellow pepper and green onions. Garnish with tomatoes.

5

Season with salt and pepper to taste. Transfer to a large bowl and serve.

Carrot Top Pesto
6

Place the carrot tops, nuts, garlic, basil, parsley and Parmesan in the bowl of a food processor.

7

Pulse until coarse.

8

With the machine running, slowly drizzle the oil through the feed tube.

9

Season with salt and pepper to taste.

Pasta Salad with Carrot Top Pesto