"Sweet Spring Vegetable Linguine with Carrot-Top Pesto"

Name: "Sweet Spring Vegetable Linguine with Carrot-Top Pesto"
Ingredients: 3 tbsp. butter; 1 small bunch thin carrots with leafy tops, thinly sliced on an angle (reserve 2 cups of the tops for the pesto); 1 small bulb fennel, quartered and very thinly sliced (reserve about 1/3 cup of the fronds for the pesto); 2 leeks—halved lengthwise, rinsed, and sliced on an angle; 1 clove garlic, grated or chopped; Salt and white pepper or finely ground black pepper; 2 cups vegetable or chicken stock; 1 lb. linguine or farro linguine; 2 cups (packed) carrot tops, cleaned and dried; A handful (about 1/3 cup) each of fennel fronds, fresh basil, and fresh mint; ½ cup Parmigiano-Reggiano (a couple of small handfuls); About 1/2 cup good, fruity EVOO; About 1/4 cup toasted shelled pistachios (I like Sicilian pistachios); 1 lemon or lime, zested and juiced; About 3 tbsp. pepitas; 2 cloves garlic, crushed; Salt

rachaelray.com

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Ingredients

3 tbsp. butter
1 small bunch thin carrots with leafy tops, thinly sliced on an angle (reserve 2 cups of the tops for the pesto)
1 small bulb fennel, quartered and very thinly sliced (reserve about 1/3 cup of the fronds for the pesto)
2 leeks—halved lengthwise, rinsed, and sliced on an angle
1 clove garlic, grated or chopped
Salt and white pepper or finely ground black pepper
2 cups vegetable or chicken stock
1 lb. linguine or farro linguine
2 cups (packed) carrot tops, cleaned and dried
A handful (about 1/3 cup) each of fennel fronds, fresh basil, and fresh mint
½ cup Parmigiano-Reggiano (a couple of small handfuls)
About 1/2 cup good, fruity EVOO
About 1/4 cup toasted shelled pistachios (I like Sicilian pistachios)
1 lemon or lime, zested and juiced
About 3 tbsp. pepitas
2 cloves garlic, crushed
Salt