Jun 23, 2014

Whole carrot spaghetti


Cooking with whole foods...









Whole carrot spaghetti
by Gray Apron
time: about 20 min

ingredients
2/3 lb (300 g) spaghetti, I used whole wheat
4 young, whole carrots
2/3 cup (150 ml) olive oil
1 oz (30 g) Parmesan, grated + some more in little chunks
salt, pepper to taste

instructions
Slice carrot roots a la julienne (like matchsticks, I used my mandolin slicer) and cook in salted water for 1-2 minutes. Remove from the water, set it aside and cook spaghetti in the carrot water. Drain, save about 1/2 cup of cooking water.

Prepare pesto. Chop carrot stems and leaves. Place it in a tall container, together with oil, Parmesan and about 1/4 cup cooking water from spaghetti. Using a hand held immersion blender, blend it all till smooth, adding more water if necessary. Or use a food processors, mine is broken.

Place cooked carrots, spaghetti and pesto in a serving bowl, some pepper if you like. Mix it all up, drop Parmesan pieces on top and serve.

NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES NOTES
  • since I was cooking with whole baby beets, I thought why not do the same with whole baby carrots;
  • there is light sweetness and carrot taste in the dish, no bitterness from the green whatsoever;
  • no one guessed what the green sauce was made from, but everybody cleaned their bowls and wanted more;
  • Julian said he has never tasted anything like it and neither have I; Hania, quite suspicious about carrot pasta at first, was pleasantly surprised;
  • and so was I.

25 comments:

  1. What a different and delicious sounding pasta dish.

    ReplyDelete
  2. I've got carrots growing and I can't wait to use them in a recipe like this one Ela :)

    ReplyDelete
  3. That's so clever that you use the carrot leaves for a pesto. It looks delicious! I saw the prettiest carrots at the farmers market last weekend. They would be perfect for this.

    ReplyDelete
  4. I've never heard of using carrot leaves in pesto, Ela. Pleased to read they weren't bitter. Nice healthy pasta dish!

    ReplyDelete
  5. This sounds delicious. I love anything a little bit different.

    ReplyDelete
  6. Didn't know carrot leaves were edible!! The pasta looks delicious and satisfying.

    ReplyDelete
  7. Wow, what a great use of carrot leaves, love that you used it for pesto :) And the pasta looks fantastic!

    ReplyDelete
  8. Those carrots are beautiful (swooon) and totally love that you used the entire thing. Such love and heart in this recipe!

    ReplyDelete
  9. Wow!! This looks so delicious, healthy and fresh!! You come up with the best recipes!! I love it! :) YUM!

    ReplyDelete
  10. I love that you use the whole carrot! So many people forget to use the greens from beets, carrot, etc and they are so yummy! Your dish sounds fresh and delicious!

    ReplyDelete
  11. A pesto made from young carrots sounds incredible! What a wonderful pasta sauce!!

    ReplyDelete
  12. What a different sounding pasta dish! I love it though - I would have never thought to use carrot greens like this!

    ReplyDelete
  13. I recently bought a julienne peeler and I love how quickly I can shred carrots and zucchini into "pasta". This looks delicious!

    ReplyDelete
  14. An interesting and very nutritious recipe Ela, yum!

    ReplyDelete
  15. What a great way to use whole baby carrots. You have made them the star here, love this Ela!

    ReplyDelete
  16. Beautiful pasta especially in summer :D

    ReplyDelete
  17. Wholesome healthy and looks absolutely delicious!

    ReplyDelete
  18. Oh man, this looks like the perfect summer food--healthy, filling, and delicious!

    ReplyDelete
  19. Carrot leaves on pesto. Amazing

    ReplyDelete
  20. Beautiful rustic spaghetti dish. Carrot leaves are not used often at all, and I don't see why not.

    ReplyDelete
  21. This sounds wonderful and so simple. I love that you use the carrot leaves, how creative and I'm sure tasty.

    ReplyDelete
  22. I have seen and tasted different types of pesto but this one I must say sounds unique. Such a wholesome summer dish!

    ReplyDelete
  23. Lovely pasta and what a great idea for the pesto: carrot greens!

    ReplyDelete
  24. Love the little carrot tops sticking out! Very creative and I'm sure delicious.

    ReplyDelete
  25. A mighty scrumptious pasta dish!

    Cheers,

    Rosa

    ReplyDelete