Cleo's Carrot Top Pasta
1 bunch baby rainbow carrots trimmed (save green tops for pesto) , scrubbed, halved and sliced into 3-inch long wedges
1/2 pound (8 oz) dried spaghetti
2 tablespoons extra-virgin olive oil
salt and freshly ground pepper
carrot top pesto, recipe follows
Preheat oven to 450°F.
Place carrots on a baking sheet, gently toss with oil and season with salt and pepper. Roast until fork-tender with brown edges, about 20 minutes. Set aside and let cool to room temperature.
Cook spaghetti according to package directions. Toss spaghetti with pesto and place roasted carrots on top.
Carrot Top Pesto
1 cup packed fresh carrot top leaves (stems removed), coarsely chopped
1 cup packed fresh basil leaves
2 cloves peeled garlic
1/4 cup pistachios
1/2 cup, plus 2 tablespoons extra-virgin olive oil
salt and freshly ground black pepper
Combine the carrot top leaves, basil, garlic, and pistachios in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth. Season with salt and pepper.
Use immediately or transfer to an air-tight container and store for up to 2 days in the refrigerator.