Carrot Top Pesto Penne with Peas

Carrot tops are super flavorful, but they often get tossed. I use them the same way you would use parsley – simply strip the leaves from the stems and add them to soups, salads, or herb-y sauces like pesto or chimichurri. For this pesto recipe, I combined the carrot tops with fresh basil, parsley, toasted nuts, lemon, garlic and parmigiano-reggiano for a delicious combination of fresh flavors. Serve this with roasted veggies or fresh fruit for a simple veggie-forward meal!

1. Place carrot tops, basil, parsley, garlic, nuts, lemon zest/juice, salt, pepper and cheese in a food processor and pulse until finely chopped. With the motor running, slowly stream in the olive oil. Transfer pesto to a large bowl.

2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Add peas to the pot during the last 3 minutes of cook time. Reserve 1/2 cup of pasta water, then drain the pasta and peas and add to the bowl with the pesto.

3. Add starchy pasta water to the bowl. Toss the pasta until the noodles are evenly coated with pesto.

Serve garnished with additional parmigiano-reggiano.

Carrot Top Pesto Penne with Peas

Serves 6

All you need:

1 bunch leafy carrot tops, stemmed

1/2 cup fresh basil leaves

1 small bunch flat-leaf parsley, stemmed

3 peeled garlic cloves

1/3 cup toasted sliced almonds

1/3 cup toasted pine nuts

Zest and juice of 1 lemon

1 teaspoon kosher salt

Freshly ground black pepper, to taste

1/2 cup freshly grated parmigiano-reggiano cheese, plus more for garnish

1/3 cup olive oil

1 pound whole wheat penne pasta

6 ounces shelled peas (fresh or frozen)

All you do:

1. Place carrot tops, basil, parsley, garlic, nuts, lemon zest/juice, salt, pepper and cheese in a food processor and pulse until finely chopped. With the motor running, slowly stream in the olive oil. Transfer pesto to a large bowl.
2. Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Add peas to the pot during the last 3 minutes of cook time. Reserve 1/2 cup pasta water, then drain the pasta and peas and add to the bowl with the pesto.
3. Add starchy pasta water to the bowl. Toss the pasta until the noodles are evenly coated with pesto. Serve garnished with additional parmigiano-reggiano.