Farfalle with Carrot Pesto

Farfalle with carrot pesto is an original and flavorful dish that adds a note of color and sweetness to the pasta, thanks to the use of carrots. Here is how to prepare it:

Ingredients

• 320 g of farfalle (or other pasta to your liking)
• 3-4 large carrots
• 1 clove of garlic
• A handful of almonds or nuts
• A few leaves of fresh basil
• Grated Parmesan, to taste
• Extra virgin olive oil, to taste
• Salt and pepper, to taste

Preparation

1. Wash and peel the carrots. Slice them into rounds and cook them in boiling salted water until soft.
2. Lightly toast the almonds or nuts in a non-stick pan without adding any seasoning until they are golden brown. Be careful not to burn them.
3. In a mixer, put the cooked carrots, garlic, almonds or nuts, basil leaves, a generous handful of Parmesan, salt, pepper, and a drizzle of extra virgin olive oil. Blend everything until you obtain a smooth cream and adjust the seasoning to your taste.
4. In the meantime, cook the farfalle in plenty of salted water following the indicated time on the package to achieve al dente pasta.
5. Drain the pasta, reserving some of the cooking water. Pour the farfalle into a large bowl and add the carrot pesto. If necessary, add a little of the pasta cooking water to make the dressing creamier and easier to mix.
6. Serve immediately with an extra sprinkle of Parmesan.

Curiosity

Carrot pesto is a colorful vegetarian variant of the classic Genoese pesto. Purple carrots can also be used to give an even more vibrant hue to the dish. The almonds add crunchiness and a touch of sweet flavor, complementary to the sweetness of the carrots. This dish is ideal for varying the pasta routine and incorporating more vegetables into your diet.

Enjoy your meal!