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Carrot Top Pesto Pasta

Print Recipe
Servings 4 servings

Ingredients
  

  • 8 ounces pasta (noodles, shells, elbows, penne)
  • 1 cup sliced portabella mushrooms
  • 1 cup sundried tomatoes
  • 2 cups water
  • 1 tablespoon olive oil

pesto

  • 1 cup carrot greens
  • 1 clove garlic
  • 1 teaspoon freshly squeezed lime juice
  • 1 teaspoon lime zest
  • 1/4 cup shredded Parmesan cheese
  • 2 tablespoons olive oil

Instructions
 

  • Cook pasta according to label directions. Drain.
  • Soak sun dried tomatoes in water for 15 to 30 minutes to rehydrate.

pesto

  • Grind together garlic and carrot top until well chopped. Add lime juice and zest. Grind. Add cheese and pulse to form a paste. With processor running, drizzle in olive oil.

sauce

  • In a medium skillet over medium heat, heat oil to a shimmer, about a minute. Add mushrooms and rehydrated tomatoes. Saute until mushrooms are thotoughly cooked, about 3 to 4 minutes. Add pesto and thoroughly heat. Toss with pasta. Add a few drops more of oil if needed. Garnish with shredded Parmesan and carrot fronds.