Carrot Top Pasta Recipes
CARROT TOP PASTA RECIPE
Carrot Top Pasta, an easy pesto pasta recipe using carrot greens instead of basil. Simple, healthy, and a great way to reduce food waste.
Provided by Kristina Todini, RDN
Categories Main Dishes
Time 37m
Number Of Ingredients 10
Steps:
- Wash, dry, and cut carrot tops: Cut carrot root from the stem*. If using carrots, wash the root and slice into small slices and set aside. Cut the carrot greens from the stem and place in a colander or bowl to wash, rinse well to remove dirt, then set aside to dry (about 20 minutes). Once dry, remove any remaining hard stems from carrot leaves.
- Prepare carrot top pesto: In a food processor or blender, add carrot greens, pine nuts or seeds, garlic cloves, olive oil, cheese or nutritional yeast, sea salt, and black pebber. Pulse to combine, adding more oil if needed, but keep pesto a thicker consistency.
- Boil pasta: Bring a large pot of water and a generous pinch of salt to a boil. Add desired pasta (we used rotini in recipe photos) and cook to al dente (or semi-firm) according to package instructions. Typically this means 8-10 minutes, depending on the pasta shape you choose (thicker pasta shapes require more time). When pasta is done, reserve ½ cup of pasta water and then drain pasta and set aside.
- Prepare pesto pasta: In a large pan over medium-low heat, add pesto to pan with a small amount of reserved pasta water and heat for 1 minute. Add cooked pasta and toss to coat it in pesto. Remove from heat and plate, then serve with sliced tomatoes, a sprig of carrot greens, and a sprinkle of vegan parmesan or nutritional yeast.
Nutrition Facts : ServingSize 1 serving, Calories 506 kcal, Carbohydrate 40 g, Protein 12 g, Fat 36 g, SaturatedFat 4 g, Sodium 1821 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 29 g
CARROT TOP PESTO
Steps:
- Prep the carrot tops: Rinse the carrot top greens to dislodge any dirt. Pick out and discard any dry, yellowed, or otherwise unappetizing looking leaves. Discard tough stems.
- Pulse greens, garlic, cashews, salt, pepper in food processor: Place the carrot tops greens, baby spinach, chopped garlic, roasted cashews, salt, and pepper in a food processor. Pulse several times. Scrape the sides down with a rubber spatula.
- Slowly add the olive oil: While the food processor is running, slowly pour in the olive oil in a steady stream. Scrape the sides down with a rubber spatula. Pulse until smooth.
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WHAT TO DO WITH CARROT TOPS (+13 CARROT TOP RECIPES)
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Reviews 1Published Nov 17, 2022Category Recipe Roundup
- Carrot Top Pesto. Carrot top pesto is a wonderfully flavorful and unique twist on the classic basil-heavy condiment. It has a bright, earthy flavor that’s absolutely delicious.
- Carrot Top Soup. If you’re looking for a soup recipe that’s delicious and visually appealing, try this carrot top soup! The key to unlocking the flavor is to roast the carrots before adding them to the pot.
- Carrot Top Chimichurri. Carrot top chimichurri is a flavorful and unique way to make your steak sing. It’s a fun take on the traditional Argentinean sauce, and it’s so good, you’ll want it on everything.
- No-Waste Carrot Greens Soup. Here’s another yummy soup; only this one features a flavorful vegetable broth loaded with nutrient-rich vegetables like celery, carrots, and onion.
- Roasted Carrots with Pistachio Carrot Top Pesto. The next time you’re hosting dinner, make these stunning carrots. They’re bright, sweet, and brimming with incredible flavor, thanks to the pistachio and carrot top pesto (which you’ll want to make extra of).
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- Peel carrots and slice them thinly on the diagonal. In a bowl, toss sliced carrots with a 1/2 tablespoon of olive oil and a pinch of salt. Spread carrots on baking sheet and bake for 15 minutes, stirring after 10 minutes of baking. Remove from oven to cool.
- In a pot, bring a quart of water to boil and add a generous pinch of salt. Add pasta and cook for 7 to 8 minutes. Rinse under cold water and set aside.
- Rinse carrot tops thoroughly. In a food processor, blend all the carrot top pesto ingredients together. Taste to see if you need to add more salt.
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