Waste not, want not. This was a motto my grandma Jeanette ingrained in my mind from a very young age. So, with the indulgence we often find from restaurants to the glitz and glam of the (cough-cough) entertainment industry, there is a special kind of swoon that happens when we meet a chef who applies this motto to her dining ethos. Chef Cara Hermanson of NY’s Tarallucci E Vino has developed a dish that makes our hearts go pitter pat. Forget the ho hum pesto of days past, and tuck into a bowl of pasta topped with her carrot pesto that utilizes tops, stems, and every crunchy crevice of said cruciferous veg. It’s a perfect reminder that the whines we often overlook are the very things that impart flavor, texture, and that extra mindfulness we are seeking out in the kitchen and beyond. Make this excellent dish this weekend – you’ll be singing our praises with every bite. Cheers!
- Remove greens from carrots and wash thoroughly. Blanch in salted water until tender and cool immediately in an ice bath.
- Toss carrots in olive oil, salt and pepper and roast in oven at 350°F until tender, but still retaining their crunch.
- To make the pesto, blend blanched carrot tops in a blender with garlic and olive oil. Season as desired.
- Cook pasta until al dente and mix in roasted carrots, zest of one orange and segments, and toss with pesto and cheese. Season with salt and pepper to taste.
*Tig Tip: Pasta salad always gets better after it sits for a few hours and the flavors have a chance to mingle. Serve room temperature or chilled.
Images via: Cara Hermanson, Tarallucci E Vino