Carrot top pesto pasta with roasted carrots

From: Helen- sorry I don’t measure anything
Prep Time: 20 Mins
Cooking Time: 20 Mins
Total Time: 30 Mins
Yields: Enough for four peeps

Ingredients:

  • Big bunch of carrots with tops on
  • Few handfuls pine nuts, cashews, whichever nuts ya fancy or have in the cupboard
  • Olive oil
  • Salt
  • Pepper
  • Cooked pasta to serve
  • Food processor makes this a breeze

Directions:

  1. Top the carrots and give em a scrub. No need to chop as they’ll be baby carrots this time of year. Reserve a few big handfuls of the fresh carrot tops when youre prepping the carrots
  2. Roast carrots with oil and salt and pepper for 20 mins or so until soft
  3. Toast nuts in a dry frying pan
  4. Add nuts to food processor and pulse until finely chopped, add salt
  5. Add in carrot tops to food processor and blend again
  6. When food processor running add in olive oil until good consistency reached
  7. Mix pesto into cooked pasta
  8. Top with roast carrots

Notes:
Inspired by Cambridge FoodCycle and their heroic use of all parts of our veg (E.g. broad bean pod soup- go guys!), here we are using all parts of our luvly baby carrrots that are ready for plucking at the moment. Carrots taste so good in season and especially when young the carrot tops are well good!

Recipe Type: Main Dish, Pasta and Vegan. Cuisine: British and Italian.