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Carrot Top Pesto Pasta with Zucchini Noodles

Carrot Top Pesto Pasta by @healthynibs

Ingredients

Scale

Roasted Carrots

  • 1 small bunch of carrots (should yield 1 1/2 cups sliced carrots)
  • 1/2 TBS olive oil
  • pinch of salt

Carrot Top Pesto

  • carrot tops from the bunch of carrots, (leaves and tender stems only – you should get about 3/4 cup)
  • 1/2 cup Earthbound Farm Half & Half Baby Spinach & Baby Arugula Mix
  • 1 cup basil leaves
  • 2 garlic cloves
  • 1/3 cup shredded or grated parmesan
  • 1/3 cup walnuts
  • 1/4 cup olive oil
  • 3 TBS water
  • 1 TBS lemon juice
  • 1 TBS miso paste
  • pinch of salt, if necessary

Pasta

  • 6 oz. gluten-free angel hair pasta
  • 3 medium zucchini
  • 1 TBS olive oil
  • 1 small yellow onion, diced

Optional Toppings

  • freshly grated parmesan
  • freshly ground pepper
  • lemon wedges

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with a silicone mat.
  2. Peel carrots and slice them thinly on the diagonal. In a bowl, toss sliced carrots with a 1/2 tablespoon of olive oil and a pinch of salt. Spread carrots on baking sheet and bake for 15 minutes, stirring after 10 minutes of baking. Remove from oven to cool.
  3. In a pot, bring a quart of water to boil and add a generous pinch of salt. Add pasta and cook for 7 to 8 minutes. Rinse under cold water and set aside.
  4. Rinse carrot tops thoroughly. In a food processor, blend all the carrot top pesto ingredients together. Taste to see if you need to add more salt.
  5. Trim ends of zucchini and cut into noodles using a vegetable spiralizer or a julienne peeler. Set aside.
  6. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add onions and cook until they soften, about 2 to 3 minutes. Add zucchini and cook for about 2 minutes. Turn off heat. Add pasta to pan and toss everything with 1/2 the pesto sauce. Feel free to add more sauce, if you like. Refrigerate remaining sauce for 1 to 2 days.
  7. Top pasta with roasted carrots, parmesan, pepper, and a bit of lemon juice.

Notes

1. I like using 1 tablespoon of miso paste in my pesto, but you can replace that with 1/2 to 1 teaspoon of kosher salt.

2. Be sure to rinse the carrot tops thoroughly! I lot of dirt can get stuck in there!

Nutrition