"Sweet Spring Vegetable Linguine with Carrot-Top Pesto" – Rachael Ray

Name: "Sweet Spring Vegetable Linguine with Carrot-Top Pesto" – Rachael Ray
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

Official website of Rachael Ray and home to all of Rachael's favorite things. From cookware and recipes to fashion, furniture and more.

View full recipe on rachaelray.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rachaelray.com.

Share this recipe:

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