Ingredients

Vegetables and Pasta

• 3 tbsp. butter

• 1 small bunch thin carrots with leafy tops, thinly sliced on an angle (reserve 2 cups of the tops for the pesto)

• 1 small bulb fennel, quartered and very thinly sliced (reserve about 1/3 cup of the fronds for the pesto)

• 2 leeks—halved lengthwise, rinsed, and sliced on an angle

• 1 clove garlic, grated or chopped

• Salt and white pepper or finely ground black pepper

• 2 cups vegetable or chicken stock

• 1 lb. linguine or farro linguine

Pesto

• 2 cups (packed) carrot tops, cleaned and dried

• A handful (about 1/3 cup) each of fennel fronds, fresh basil, and fresh mint

• ½ cup Parmigiano-Reggiano (a couple of small handfuls)

• About 1/2 cup good, fruity EVOO

• About 1/4 cup toasted shelled pistachios (I like Sicilian pistachios)

• 1 lemon or lime, zested and juiced

• About 3 tbsp. pepitas

• 2 cloves garlic, crushed

• Salt

Directions

• Step 1

  Bring a large pot of water to a boil for the pasta.

• Step 2

  Heat a large deep skillet over medium to medium-high. Add the butter. When it foams, add the sliced carrots and fennel, the leeks, and garlic; season with salt and white pepper. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the stock and bring to a boil. Keep at a rolling simmer over medium heat.

• Step 3

  Salt the boiling water. Add the pasta. Cook until 1 minute shy of the package directions.

• Step 4

  In a food processor, pulse the pesto ingredients until combined; season with salt.

• Step 5

  Reserve about 1 cup of the pasta cooking water. Drain the pasta. Add the pasta, cooking water, and pesto to the vegetables. Toss until the pasta and vegetables are coated with pesto.