This is a easy “no waste” recipe because it uses a part of a vegetable that we usually throw away: carrot leaves ! Carrot leaves can actually be used in different ways : to prepare pesto and to flavour pasta or cereal dishes, as part of a savoury filling for pies or in meatballs and burgers, dried and used as a seasoning for different types of dishes. Furthermore, they do not oxidize and do not turn black (unlike basil for example) when you grind them with a blender.
Which pasta is a good match for this type of sauce? Kamut Farfalle from the Sgambaro organic “BIO” line are perfect. The Farfalle will be perfectly wrapped by the creaminess of the carrot leaf and cannellini beans pesto, ideal to enhance the special taste of the khorasan wheat, an original ancient grain, easily digestible.
Buy bunches of carrots with fresh, green, lush leaves. If you cannot prepare the pesto as soon as you get home from the market, cut the leaves from the stems, wash them well and store them wrapped in damp kitchen roll paper, in a glass container, and store them in the fridge for a few days. If you prefer, you can also freeze them and use them later.
With just a few ingredients you can get a tasty and quite healthy and nutritious sauce: carrot leaves, spring onions, navy beans (or cannellini beans, both give creaminess), lemon zest and juice. Put the ingredients in a blender and blend until you reach a homogenous cream – just please, do not eat it all pretending that you’re just tasting it to adjust the flavour 🙂 !
About 60 g carrot leaves (from 1 bunch of carrots)
200 g cooked navy beans or cannellini beans
4 spring onions
4 basil leaves
Zest and juice of half a lemon
Extra virgin olive oil
Cut the spring onions into slices (both the green and the white part), place them on a baking sheet lined with parchment paper, sprinkle them with oil and a pinch of salt and bake in a preheated oven (200 °C, fan mode) for about 10 minutes.
Remove the carrot leaves from the stems, wash and dry them gently. Put them in the hand blender mixing cup, add half of the roasted spring onions, beans, basil, lemon juice, a pinch of salt and blend to a homogeneous cream.
Fill a large pasta pot with water. When the water starts boiling add salt and the Farfalle Sgambaro. Cook for 8/9 minutes, drain, season with the freshly prepared pesto, roasted onions and finish with grated lemon zest. Enjoy your meal!
If you chose to prepare this dish, leave a comment below or on my Facebook page, or post a photo of your dish on Instagram and remember to tag us: @glicerinia and @pastasgambaro. Also add the hashtag #diversamentelatte , to make sure I won’t miss a single post!
See you soon for other recipes with the great Sgambaro organic Italian pasta!
Alexandra aka diversamentelatte
Mom and foodblogger specialised in lactose-free dishes