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.