Indulge in the freshness of hand-rolled pasta paired with vibrant carrot-top pesto. This recipe brings together simple ingredients to create a delightful dish bursting with flavor.
Ingredients: 2 cups all-purpose flour. 2 large eggs. 1 tablespoon olive oil. Salt to taste. 2 cups carrot tops, washed and dried. 1/2 cup toasted pine nuts. 2 cloves garlic. 1/2 cup grated Parmesan cheese. 1/2 cup extra-virgin olive oil. Salt and pepper to taste.
Instructions: Add flour and a pinch of salt to a large mixing bowl. In the middle, make a well and crack the eggs into it. Put olive oil on top of the eggs. Using a fork, slowly mix the flour into the eggs until a dough forms. For five to seven minutes, knead the dough until it is smooth and springy. Put it in plastic wrap and wait 30 minutes. In the meantime, use a food processor to blend the carrot tops, pine nuts, garlic, and Parmesan cheese to make the pesto. Adding olive oil little by little until smooth. Add pepper and salt to taste. Cut the pasta dough into smaller pieces. Use a rolling pin or a pasta machine to make thin sheets out of each piece. You can cut the rolled dough into any shape you want for pasta, or you can leave it as sheets for lasagna or ravioli. As the water boils, add salt to a large pot. To get the pasta al dente, cook it for two to three minutes. Drain and mix with pesto made from carrot tops. Serve right away, and if you want, top with extra Parmesan cheese and pine nuts.
Prep Time: 45 minutes
Cook Time: 5 minutes
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