Carrots With Pesto And Ricotta Recipes

EASY ROASTED CARROTS WITH PECAN PESTO

Steps:

• Preheat oven to 425 degrees.
• Peel carrots and slice into 1/3-inch pieces on a bias. Add carrots, 2 1/2 tablespoons olive oil, and 2 1/2 teaspoon of salt to a large bowl. Toss to combine.
• Spread on two large rimmed baking sheets. (You want to put them on two so they roast and don't steam.) Roast for 8 minutes, and use a spoon to toss the carrots. Roast another 8-10 minutes until carrots are slightly brown and soft, but not mushy.
• While the carrots cook, make the pesto. Spread the pecans on a small baking sheet or skillet. Place in the oven and roast for 5 minutes until slightly toasted. Add to the food processor. Once the nuts are cool, add the spinach, garlic, parmesan cheese, and lemon juice to the food processor as well. Pulse until the mixture becomes a loose paste. While pulsing the mixer, slowly drizzle in remaining three tablespoons of olive oil. Scrape the sides of the processor down and pulse one more time. Season to taste with salt and pepper.
• When the carrots are done, transfer to the same bowl you used earlier. Add the pesto. Toss until the carrots are completely coated. Season with salt and pepper. If desired, garnish with pecans and parmesan.

CARROT TART WITH PESTO

Steps:

• Preheat oven to 375˚F.
• To make crust, stir together flour, oregano, salt and pepper. Add in cold butter and use your hands to mix until it forms a shaggy dough. You should still have some small pieces of butter throughout the dough, so don't overmix. Slowly pour in the ice water and knead gently until the dough forms a ball.
• Flatten dough into a disc and place in a gallon-sized ziploc bag. Remove all air from bag and seal. Use a rolling pin to flatten the dough to fill the entire ziploc bag (this makes it much easier to roll out later on!
• Refrigerate dough for 30-40 minutes.
• Prep carrots and toss with olive oil, salt and pepper. Transfer to a baking sheet and roast for 15 minutes. Remove from oven and reduce heat to 350˚F.
• Meanwhile, add all pesto ingredients except olive oil and ricotta to a food processor or blender. Pulse/blend until well combined, then slowly stream in the olive oil until smooth. Add ricotta and pulse until combined.
• Remove dough from refrigerator and place on lightly floured surface. Roll dough into a 9x12" rectangle and transfer to a parchment paper-lined baking sheet.
• Spread pesto onto crust, leaving a 1" border all the way around. Arrange carrots on top of pesto. Carefully fold the dough over the edges of the carrots (See photos). The crust may split in some places - use your fingers to gently pinch/smooth back together.
• Brush crust with olive oil and bake for 35-40 minutes, until the crust is golden brown. Top with chopped pistachios, vegan feta, pomegranate and fresh parsley or basil.

TOMATO RICOTTA PESTO PASTA

Steps:

• Cook the pasta according to package instructions. When finished, scoop out 1 cup of the pasta water and drain the pasta using a colander.
• Transfer the pasta back into the pot and mix in the tomato ricotta pesto. Add about 1/4 of a cup of pasta water at a time to thin out the sauce to your liking.
• While the pasta is cooking, add 2 tbsps of olive oil to a large skillet and heat over medium heat. Add the panko, lemon zest, and red pepper flakes, stir to coat the panko and cook for 4-5 minutes, stirring occasionally, until the panko is toasted. Right before removing it from the heat, add lemon juice from half the lemon.
• Using the same skillet you used for the lemony panko, add 1 tbsp of olive oil and heat over high heat. Once the pan is scorching hot add all the tomato ingredients except for the balsamic vinegar. The tomatoes will sizzle right away so it's best to cover them with a splatter guard. Let them cook for 4-5 minutes until the tomatoes begin to burst, stirring occasionally. Right before removing them from the heat, add the balsamic vinegar, stir, and transfer to a plate.
• Add the tomatoes and the panko to the pot with the pasta, mix, and divide between plates. Garnish with fresh chopped basil and freshly shredded romano cheese.

ROASTED CARROTS WITH PESTO

Steps:

• Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss the carrots with olive oil, salt and pepper. Roast at 425 degrees F, tossing once, until tender, 20 minutes. Puree the carrot greens (or 1 cup chopped basil) with 1/4 cup each olive oil, grated parmesan and mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with salt. Top the carrots with the pesto and chopped hazelnuts.

CARROTS WITH PESTO AND RICOTTA

Steps:

• Heat 1 tablespoon olive oil in an ovenproof skillet. Add 1 1/2 pounds carrots (halved lengthwise if large), season with 1/2 teaspoon kosher salt and a few grinds of pepper and cook, tossing, until browned, about 5 minutes. Transfer to a 475 degrees F oven and roast until charred, 20 to 25 minutes. Top with pesto and ricotta.

ROASTED CARROT TART WITH CARROT-GREEN PESTO

Steps:

• Preheat oven to 400 degrees F. Coat a large rimmed baking sheet with cooking spray. Line another baking sheet with parchment.
• Cut greens off carrots if still attached; reserve. Halve the carrots lengthwise and toss with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Transfer to the sprayed baking sheet. Roast, stirring occasionally, until tender when pierced with a paring knife, 20 to 25 minutes.
• Meanwhile, place 1 cup of the reserved carrot greens, dill, tarragon, Parmesan, almonds, garlic and the remaining 1/4 teaspoon salt and pepper in a food processor. Pulse until coarsely chopped, scraping down the sides once or twice. With the motor running, add the remaining 5 tablespoons oil and continue to process until well combined. Set aside.
• Roll puff pastry on a lightly floured surface into a 12-by-10-inch rectangle. Transfer to the parchment-lined baking sheet. Using a sharp paring knife, lightly score a 1/2-inch border all around the edge of the pastry. Prick with a fork everywhere but the border. Bake until puffy and lightly browned, 10 to 12 minutes. Use the fork to press the dough within the border so it's flat, leaving the border puffed.
• Combine ricotta and shallot in a small bowl. Evenly spread the mixture on the pastry, then spread 5 tablespoons of the carrot-green pesto over it. Arrange the roasted carrots in a single layer on the pesto.
• Bake the tart until the crust is golden brown, 15 to 20 minutes. While still warm, brush the carrots with 1 tablespoon of the pesto (reserve the remaining pesto for another use). Garnish with more carrot greens, dill and tarragon, if desired.

CARROT TOP PASTA RECIPE

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.

BASIL PESTO AND RICOTTA LASAGNA

Steps:

• Add the ricotta into a bowl and pour in the milk. Add also the grated Parmigiano Reggiano and stir thoroughly until you get a smooth batter. Season with salt and freshly ground black pepper to taste.
• Tear the mozzarella with your hands into small pieces. Also keep the basil pesto and fresh pasta sheets at hand.
• Now that all the ingredients are ready, prepare the lasagna and heat the oven to 200°C (400°F).
• Start by spreading two tablespoons of ricotta on the bottom of the baking pan, then top it with a few sheets of fresh pasta to cover the entire surface of the pan.
• Cover the pasta with 3 tablespoons of ricotta and 1 tablespoon of pesto, spreading it out evenly. Then add the bite-sized mozzarella.
• Continue making 4 more layers, until you have finished all the ingredients. The last layer will be made of ricotta, pesto and mozzarella.
• Sprinkle the top with breadcrumbs and drizzle with extra virgin olive oil.
• Bake the lasagna for about 20-25 minutes, until golden brown.
• You can serve the lasagna immediately, or, even better, let it cool down and serve after a few hours, or the next day, quickly reheating in a hot oven.

BEET & CARROT PIZZA WITH PESTO RICOTTA AND HERBS

Steps:

• Preheat Oven & Prepare Toppings Preheat the oven to 390°F. Lay the pizza crusts out on a baking sheet. Rinse and peel the carrots and beets. Slice them as thinly as possible. Dice the red onion. Heat 1 tbsp. olive oil in a medium pan over medium-high heat. Add the red onions and sauté for 3 minutes. Add the carrots and beets and continue to cook for another 5-6 minutes. Remove from heat. Make the Pesto Chop the chives and dill. In a small bowl, combine the ricotta, basil pesto, chives, dill, and salt and pepper to taste. Mix well. Assemble the Pizza Spread the pesto ricotta mixture evenly across the surface of the pizza crusts. Top each with the carrot, beet and onion mixture and bake for 12 minutes. Make the Salad While the pizzas bake, make the salad. Divide the salad greens between two bowls and drizzle each with ½ tbsp. olive oil and ½ tbsp. apple cider vinegar. Season with salt and pepper to taste. Toss lightly and serve with the pizzas when ready!