enjoyment of the season
Quick cooking after work: Pasta with green carrot pesto and roasted walnuts
Anyone who thinks that carrot greens are only suitable as rabbit food should now tip their spoons. Processed in a quick pesto with roasted walnuts and pasta, it is easily suitable as a gourmet food. The recipe.
Carrots with greens are especially tasty. The elongated bunched carrots are also called young carrots and get their intense, aromatic and sweet taste. The green of the carrots often ends up in the organic dustbin during preparation. It is edible, full of valuable nutrients and has a fantastic aroma. Carrot green tastes a bit like parsley, but is much more intense. Raw, it also has a subtle carrot note.
The green on the carrots is definitely too good for the organic trash can. It not only gets points when it comes to taste, but also has many health-promoting properties. Green carrots contain very valuable calcium, which the body needs to fight inflammation, keep the heart, lungs and kidneys functioning and keep bones and teeth healthy. It is also rich in iron, magnesium and vitamins C and K. It supports muscle and nerve function, has a positive effect on blood coagulation and last but not least, it strengthens the immune system. Large amounts of phytochemicals make leafy vegetables extra valuable: they can prevent various types of cancer and can have vascular effects such as dilating blood vessels and lowering blood pressure. They also develop neurological, anti-inflammatory and antibacterial effects.
By the way, buying carrots is always a good idea. They are one of the oldest domestic vegetables and were the most dense side dish in this country until the potatoes appeared. Although the main harvest time for the vegetables is from June to November, they are available all year round due to their good shelf life. Due to the risk of pesticide residues, as a precaution you should only eat the green of organic carrots and wash them well before use.
The Queen of Nuts – real nerve power
The carrot green pesto is based on walnuts in addition to carrot vegetables. Their healthy, sweet, slightly sour taste complements the strong aroma of green carrots. Although in our part of the world it ripens already in late September to mid-October, the walnut is available almost continuously during the winter months. It is full of valuable vitamins, minerals and trace elements. Their unpeeled appearance suggests which organ the nut is particularly valuable to – the brain. Regular consumption of walnuts has been shown to activate performance, promote creativity and the ability to concentrate and support brain functions. Vegetable protein, many unsaturated fatty acids such as omega-3 fatty acids and linoleic acid and a variety of vitamins and minerals make them a nutritional package.
Fast enjoyment after work
The green carrot pesto is not only loaded with nutrients, but also prepared in no time at all. Fine parmesan goes well with leafy greens and walnuts, vegans can use nutritional yeast as an alternative. Mixed with a high-quality vegetable oil and spices, a wonderful aromatic pesto is created, which – served with pasta – is the perfect after-work meal. Good apetite.
Recipe for pasta with green carrot pesto and roasted walnuts
- 300 grams of spaghetti
- 200 grams of carrot green
- 2 cloves garlic
- 150 grams of walnuts
- 40 grams of parmesan (vegan: 2 tablespoons yeast flakes)
- 100 milliliters of olive oil
- Ologisk organic lemon
- Salt pepper
- Prepare the pasta according to the instructions on the package.
- Wash the carrot vegetables thoroughly several times and remove the leaves from the thick stems. Peel and finely chop the garlic cloves.
- Roast the peeled walnuts in a pan without oil until fragrant. Set aside a handful for garnish.
- Mash the carrot vegetables finely together with the walnuts, garlic cloves and parmesan.
- Add olive oil and mix again briefly.
- Taste with lemon juice, salt and pepper, mix with the pasta. Add some pasta water if needed.
- Garnish with fresh parmesan and walnuts.
- Serve immediately.