Perfect for the time of year when bunches of fresh local carrots appear on market stands, inevitably accompanied by their beautiful bushy green tops.
Bring a large pot of water to a boil. Add 2 Tablespoons of salt.
Add the pasta and cook until just al dente. Add the peas. Reserve 1/4 c. of the hot pasta water.
Drain the pasta and rinse with cold water. Drain well. Transfer to a bowl.
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.
Season with salt and pepper to taste. Transfer to a large bowl and serve.
Place the carrot tops, nuts, garlic, basil, parsley and Parmesan in the bowl of a food processor.
Pulse until coarse.
With the machine running, slowly drizzle the oil through the feed tube.
Season with salt and pepper to taste.
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Ingredients
Directions
Bring a large pot of water to a boil. Add 2 Tablespoons of salt.
Add the pasta and cook until just al dente. Add the peas. Reserve 1/4 c. of the hot pasta water.
Drain the pasta and rinse with cold water. Drain well. Transfer to a bowl.
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.
Season with salt and pepper to taste. Transfer to a large bowl and serve.
Place the carrot tops, nuts, garlic, basil, parsley and Parmesan in the bowl of a food processor.
Pulse until coarse.
With the machine running, slowly drizzle the oil through the feed tube.
Season with salt and pepper to taste.
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