Carrot Top Pesto Pasta
A sustainable pasta dish that transforms carrot greens into a vibrant, herbaceous pesto. Tossed with roasted carrots and your favorite pasta, this recipe celebrates the whole vegetable while reducing food waste.
Ingredients
- 8 carrots with fresh leafy tops, peeled
- 1 lb pasta (penne, fusilli, or spaghetti)
- 6 tbsp olive oil
- 4 garlic cloves, minced
- 4 cups carrot tops (leafy greens), washed
- 1/2 cup fresh basil leaves
- 1/2 cup walnuts, toasted
- 1/2 cup Parmesan cheese, grated
- 1 lemon, juiced
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup reserved pasta cooking water
Instructions
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1
Preheat the oven to 425°F (220°C).
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2
Remove the leafy 4 cups washed carrot tops (leafy greens) from the 8 peeled carrots with fresh leafy tops, wash thoroughly, and set aside.
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3
Cut the carrots into 1/2-inch rounds. Place on a baking sheet, drizzle with 2 tablespoons of olive oil, season with salt and black pepper, and toss to coat.
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4
Roast the carrots for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
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5
While the carrots are roasting, bring a large pot of salted water to a boil and cook the 1 lb pasta (penne, fusilli, or spaghetti) according to package directions until al dente. Reserve 1/2 cup reserved pasta cooking water before draining.
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6
To make the pesto, add the carrot tops, 1/2 cup fresh basil leaves, 4 minced garlic cloves, 1/2 cup toasted walnuts, 1/2 cup grated Parmesan cheese, 1 juiced lemon, 1 tsp lemon zest, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp freshly ground black pepper to a food processor.
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7
Pulse a few times to roughly chop, then with the motor running, slowly drizzle in 3 tablespoons of olive oil until you have a smooth but slightly chunky pesto.
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8
In a large bowl, toss the hot drained pasta with the carrot top pesto. Add the roasted carrots and gently fold to combine.
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9
If the pasta seems dry, add a splash of the reserved reserved pasta cooking water to loosen the sauce. Adjust seasoning if needed.
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10
Serve warm, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes if desired.