I thought up this dish after reading about this week’s Root Source Challenge subject, chives, and thinking about how to use all the veggies I bought at market last weekend. But the recipe, improvised on the fly while the husband and I took turns doing prep work in between reading to, holding (“up! up!”) and pouring “more Os!” for the toddler, needs a little more work. (The oh-so-helpful toddler also said, “No No NO” upon seeing the food processor. He still has an on-again off-again terror of it.) So instead I’ll just post the pictures and a general idea of what I’ll do next time, and if anyone attempts it I’d love to hear how it goes.
Recipe: Carrot-Chive Pesto Pasta
Mix up one batch of pesto using 2 garlic scapes (or garlic cloves), 1 bunch of chives, olive oil, parmigiano cheese and your choice of nuts (didn’t use them this time, but I’m thinking either almonds or pecans next time). Steam one bunch of peeled, sliced baby carrots. Puree half and mix into the pesto, then toss with remaining carrots and pasta of your choice. Top with chive blossoms if you have them. Not sure if that qualifies as a sufficient recipe for Presto Pasta Nights, but what the heck.
Oh and the toddler? Wouldn’t touch it. But he had filled up on Cheerios by the time it was ready.