The most carrot pasta I have ever made.

During the year of Covid I started a garden. I’ve had plants in pots before but this was the first time I had a section of land dedicated to plants. It turned out to be a great education opportunity for my son. However now I need to actually do something with what I grew. I was amazed how much plant there was above the carrot and wanted to make a meal which used it.


  • 1+ carrots with top. Enough to make 2 cups of greens once the stems are removed.
  • zucchini (optional)
  • 2 cups of baby spinach
  • 3-4 cloves of garlic.
  • 1 cup of roasted¬†unsalted cashews
  • olive oil
  • Salt & pepper
  • 1lb of pasta (penne works well)
  • Parmesan to taste


  • Preheat oven to 425
  • Separate carrot(s) from top and wash/peel
  • Slice carrots and zucchini (optional) to somewhat equal size
  • Toss carrots with olive oil, salt, and pepper.
  • Place on sheet pan and put in the oven for about 20 minutes
  • Wash and separate the greens from the tough stems. Also remove anything that looks…ugly
  • Put greens, spinach, garlic, roasted unsalted cashews, and 1 cup of olive oil into a blender.
  • Pulse until smooth. Depending on your blender you may want to add the olive oil in parts.
  • Cook pasta until al-dente
  • Drain most the water but not all. roughly half a cup
  • Combine all and serve with parmesan.

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