Pasta with Carrot Pesto and Tomatillos
Pesto may be traditionally made with basil, but this carrot pesto will have you questioning all your previous pesto preconceived notions. Tossed over pasta with roasted tomatillos, tomatoes, and olives and you have a complete meal.
- 6 to matillos
- 1 lb. medium-sized shells or orecchiette
- 1 cup halved grape tomatoes
- 1/4 cup halved kalamata olives
- Carrot Pesto recipe below
- Chopped parsley for garnish
- 1 1/2 cups chopped carrots
- 1/2 cup parsley leaves
- 2 cloves garlic
- 1/3 cup toasted cashews
- 1/2 tsp kosher salt
- 1/2 cup extra virgin olive oil
- 1/2 cup grated parmesan
Pre-heat oven to 400 degrees.
Remove husks from tomatillos and run under water, gently scrubbing to remove any stickiness. Dry well and place on parchment paper-covered baking sheet.
Bake at 400 degrees for 7 minutes.
Once cool enough to touch, place tomatillos on a cutting board and chop.
Bring a pot of lightly salted water to a boil and add pasta. Cook until al dente. Drain and move pasta to a large bowl.
Add chopped tomatillos, halved grape tomatoes, and halved kalamata olives to bowl with pasta and toss to combine.
Add carrot pesto to pasta and toss until well-coated.
Sprinkle chopped parsley over top.
Place chopped carrots, parsley, garlic, cashews, and salt in a food processor and blend until pureed.
With the food processor still running, slowly pour in extra-virgin olive oil until combined.
Remove to a separate bowl and stir in parmesan cheese.