Pasta with Carrot Pesto

17/11/2023

Pasta with carrot pesto is an original and colorful dish that offers a different way to enjoy pesto. Here’s how to prepare this recipe:

Ingredients

320 grams of pasta (penne, fusilli, or spaghetti work well)
300 grams of carrots
50 grams of peeled almonds (or pine nuts)
30 grams of grated Parmesan cheese
1 clove of garlic
Fresh basil (a nice bunch)
Extra virgin olive oil (q.b. - as much as needed)
Salt (q.b.)
Pepper (q.b.)

Preparation

Clean and slice the carrots into rounds, then cook them in slightly salted boiling water until tender. This will take about 10-15 minutes depending on the size of the rounds.
Meanwhile, lightly toast the almonds in a pan without adding oil or butter, so they release all their flavor. Be careful not to burn them.
Once the carrots are cooked, drain them, reserving some of the cooking water, and let them cool slightly.
In a food processor, put the carrots, toasted almonds, garlic (amount as desired based on your tolerance because it’s very strong), a handful of basil leaves, the Parmesan cheese, a generous drizzle of extra virgin olive oil, salt, and pepper.
Blend everything until you get a smooth cream. If the pesto seems too thick, you can add some of the carrot cooking water to thin it out to the desired consistency.
Cook the pasta in plenty of salted water following the package instructions for al dente cooking.
Drain the pasta and keep some of the cooking water.
Pour the pasta into a large bowl and dress with the carrot pesto, adding some of the pasta cooking water to blend everything well.
Serve with a sprinkle of Parmesan and a few basil leaves for decoration.

Curiosity

Carrot pesto is a lesser-known variant compared to the classic Genoese pesto, but it’s an excellent alternative both for its sweetish and delicate flavor and for its supply of vitamins and carotenoids. If you are a vegetable lover and are looking for a light and healthy dressing for your pasta, this pesto is for you!