Thursday, October 27, 2011

Pasta with Carrot Pesto

pasta with carrot pesto

I'm making these all the same on the first pass, pretty simply, so the flavors of the actual vegetables come through. Or well, the actual vegetables and the garlic. But then I think there could be variations, like I always like carrot with ginger and I also think carrots would go well with almonds. Or what if the vegetables were roasted like in Oh She Glows Roasted Tomato Basil Pesto, not to mention what about, hey ohhh, basil or other herbs...

1 lb frozen carrots
2 cloves garlic, smashed and peeled
1/4 cup walnuts, toasted
1/2 cup grated parmesan cheese
1/4 teaspoon ground nutmeg
1/4 cup olive oil
1 lb pasta

Bring lightly salted water to a boil over high heat in a large saucepan. Add carrots and cook until tender, about five minutes. Drain.

Put more water on for the pasta.

Put the carrots, garlic, walnuts, parmesan cheese and nutmeg into a food processor and process until roughly chopped. Drizzle in the olive oil and process until smooth.

Cook the pasta until al dente, about ten minutes. Drain. You may want to reserve a cup or so of the cooking water in case your pesto is very thick.

Return the pasta to the pot and stir in the pesto, thinning it out with reserved water as desired.

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