Recipe: Spelt Trofie with Carrot Top Pesto Bruce Kalman Recipe

Ingredients

• 2 cups (9 ounces) spelt flour
• ¾ cup water, plus more as needed
• 8 cups boiling water
• 1 tablespoon salt
• 1 bunch carrot stems with leaves attached, cleaned (4 ounces)
• ½ cup toasted hazelnuts
• 1½ teaspoons roughly chopped garlic (1 clove)
• 1 cup roughly chopped blanched carrot leaves
• 1 cup packed basil
• 1 cup packed parsley
• ½ cup finely chopped blanched carrot stems
• 1 tablespoon white wine vinegar
• ¼ cup grated Parmesan
• ¾ cup extra-virgin olive oil
• Kosher salt, to taste
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 3 cups 1-inch carrot pieces (5 to 6 medium carrots)
• Kosher salt, to taste
• 1 garlic clove, thinly sliced
• ½ teaspoon crushed red chile flakes
• 3 cups spelt trofie
• ¼ cup packed grated Parmigiano-Reggiano
• ¼ cup basil
• ½ cup carrot-top pesto
• 2 tablespoons chopped toasted hazelnuts

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag