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Sweet Spring Vegetable Linguine with Carrot-Top Pesto

Sweet Spring Vegetable Linguine with Carrot-Top Pesto


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


  • 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


  • 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.

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