Carrot Top Pesto with Whole Grain Penne - Rachael Ray's non profit organization, Yum-o!

Name: Carrot Top Pesto with Whole Grain Penne - Rachael Ray's non profit organization, Yum-o!
Ingredients: 2 cups leafy carrot tops (from one bunch) stems trimmed, soaked in cold water and drained well; 1/4 cup tarragon leaves, stemmed; A handful of flat leaf parsley tops; 2 small cloves garlic; About 1/3 cup toasted sliced almonds and pine nuts, combined; Juice of 1 lemon; Salt and pepper; A couple of handfuls of grated Parmigiano Reggiano cheese, about 1/2 cup, plus some to pass at table; About 5-6 tablespoons extra virgin olive oil (EVOO); 1 pound whole wheat or farro penne rigate

www.yum-o.org

You can eat this bright and nutritious pesto pasta hot, room temperature or cold for lunch the next day! Serves 6

View Original

Share this recipe:

Ingredients

2 cups leafy carrot tops (from one bunch) stems trimmed, soaked in cold water and drained well
1/4 cup tarragon leaves, stemmed
A handful of flat leaf parsley tops
2 small cloves garlic
About 1/3 cup toasted sliced almonds and pine nuts, combined
Juice of 1 lemon
Salt and pepper
A couple of handfuls of grated Parmigiano Reggiano cheese, about 1/2 cup, plus some to pass at table
About 5-6 tablespoons extra virgin olive oil (EVOO)
1 pound whole wheat or farro penne rigate