Bucatini with Hazelnut and Carrot Top Pesto, Charred Carrot Skins and Pecorino Romano

2018-01-05
  • Yield : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Charred carrot skins provide a smoky contrast to the bright savory flavors of the unique carrot top pesto.

Chef Tip: Try using multi-color organic bunch carrots for this recipe for visual interest. The sweetness and the smoky charred flavor that the carrots add to this dish will not change, but multi-color carrots come in a range of colors including white, red, and dark purple.

Instructions

Step 1

Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 min. less than directed on package. Drain, reserving 1-1/2 cups pasta water.

Step 2

Meanwhile, cut tops off carrots. Peel carrots; place skins in medium bowl with 2 tablespoons oil. Reserve carrots for another use.

Step 3

Place carrot tops, 6 ounces cheese, nuts and garlic in work bowl of food processor. Process with 3-second pulses until just smooth. Slowly drizzle remaining oil through feed tube; pulse until mixed in.

Step 4

Heat large cast iron skillet on high heat until smoking. Add carrot skins to skillet; cook 4-5 min. tossing frequently until charred.

Step 5

Transfer pesto to large bowl; whisk in reserved pasta water. Fold in pasta and half of the carrot skins.

Step 6

Serve garnished with remaining carrot skins and grated cheese.

Ingredients

  • 3 pounds Barilla Collezione Bucatini
  • 3 pounds carrots with tops
  • 12 ounces grated Pecorino Romano cheese, divided
  • 1-1/2 cups hazelnuts, toasted
  • 3 cloves garlic
  • 1 cup + 2 tablespoons extra virgin olive oil, divided
  • Kosher salt
  • Ground black pepper
Recipe Type:

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Nutritional Info

This information is per serving.