This is a recipe of some very cute homemade butterfly pasta with an original pesto which is milder than a classic one. it also helps to get rid of all these carrot tops you might have from your kitchen garden.
To make the homemade butterfly pasta, please refer to my dedicated post. Otherwise just buy them. But they do not look as nice 🙂
Carrot tops, goat’s cheese & almond pesto
- 1 bunch of carrot tops
- 95g ground almond
- 4 garlic cloves
- 10cl olive oil
- 100g goats’ cheese (log)
Sort the carrot tops in order to take off the main stem which is very hard. Boil them for 3 to 4 minutes. Drain and leave to cool down. Add all the ingerdients in your blender and mix. If necessary, add some more olive oil. This will depend on the texture of the pesto. Cook your pasta “al dente” and serve with the pesto. N.B. You can use some other types of vegetable tops: radish, turnip, etc.