This vibrant corzetti pasta with carrot top pesto is an inventive way to use every inch of the mineral-rich root vegetable without throwing anything away. The result is a fresh, nutty pasta sauce that tastes just perfect on corzetti (but also on roasted meats and fishes).
We love this sauce because of its bright color and herby bitterness. The carrot tops combine deliciously with the creaminess of pine nuts and hazelnuts and with the saltiness of Parmigiano Reggiano cheese.
Corzetti Pasta with Carrot Top Pesto
- Carrot greens
- Pine nuts and hazelnuts
- Extra virgin olive oil
- Parmigiano reggiano cheese
Blanch the carrot greens in salted boiling water for a couple of minutes. Drain and immerse in a bowl filled with iced water. This will stop the cooking process, guaranteeing a beautiful bright green color to your pesto.
In a food processor, combine the carrot greens, nuts, extra virgin olive oil and cheese. Leave some pine nuts and hazelnuts aside for garnishing. Pulse until you reach a smooth pesto. Add a few tablespoons of water if needed.
Prepare the corzetti pasta and cook until al dente. Drain and toss with the carrot top pesto. Garnish with the remaining nuts and serve immediately.