A visit to the farmer’s market is inspiring, uplifting and one of the finest ways to start a morning. There is a local one, not too far from our home, that brings lovely spread of seasonal produce every week. On certain Fridays, I worry less about morning cleaning or prepping lunch and instead, I make a trip to the market. I walk pass the stalls at a slow pace, taking time to explore. There are huge bunches of vibrant greens, purple cauliflowers, baby artichokes and tender asparagus all screaming spring. And there in the corner, I see colorful spring carrots with feathery leaves attached to it. These are my favorites. I pick a bunch, placing it very carefully in my bag, making sure not to spoil the lovely greens.
Recipe ideas start flowing in and I am already dreaming of our next meal.
I remember a silly act I did last year. When I came home one spring morning with a bag full of these carrots, I chopped off the tops and threw it without even thinking through. It was only after I spoke to mom the next day, it occurred to me that it’s edible. Lesson learnt!
This time, I knew exactly what I wanted to do.
Few months’ back, a friend had shared a cilantro chutney recipe with me while sipping wine at a party. It has peanuts, coconut flakes, cumin and cilantro, which I thought was a lovely flavor blend. I wanted to try it this time but with the feathery carrot greens. I updated her recipe a tad bit by adding olive oil to give it a creamy sauce like texture.
Tossed the shaved carrots, boiled pasta with the spicy creamy sauce and it turned into a beautiful spring lunch. Just the image I had while buying these carrots.
Pasta with shaved carrots and carrot green sauce
Ingredients
for the carrot green sauce
- 2 cups carrot leaves without the stalks
- ½ inch ginger
- 3 green chilies
- 1 teaspoon toasted cumin
- 2 garlic cloves
- 2 tablespoons grated coconut
- 2 tablespoons peanuts
- juice of half lemon
- ⅔ cup extra virgin olive oil
- salt to taste
rest of the ingredients
- 6 to 7 spring carrots
- 2 cups pasta (I used fusilli)
- feta cheese to crumble on top (optional)
Instructions
- To make the sauce, put everything in a food processor (except olive oil) and grind until it forms a smooth paste. Now, pour oil and run the processor once again to form a creamy sauce.
- Using a vegetable peeler, peel the carrots into thin strips.
- Boil enough water in a pot for the pasta. Once done, add salt and drop the pasta in boiling water. Set the timer for 7 minutes. After 7 minutes, drop shaved carrots and let it cook for 1 minute. Drain everything into a serving bowl and pour the carrot leave sauce on the same bowl.
- Toss everything together and serve warm.
- Feel free to add some feta or parmesan cheese on top.
Nutrition
Laura (Tutti Dolci)
I love the colorful shaved carrots and your sauce is so inspired!
Eha
Absolutely love that carrot green sauce: the whole dish is so very 'me' that it will be copied for Sundays' lunch! Thanks!!
Abbe@This is How I C
Very creative and love the use of the carrots. Perfect!
Anna@CCS
I absolutely love the idea of carrot green sauce! This salad looks so fresh and springy, Kankana!
Heather
I love using carrot greens, this application is such a great idea! There is nothing like a Farmers Market, there is inspiration around every corner!
Archana
Wow, the in-action pictures here are outstanding. Loving the bangles! 🙂
chinmayie @ love foo
This is gorgeous! Love the photos, colors and your bangles 😉
Rose Magpies Recipes
You are making me miss my beloved farmer's market even more! Must find one here in Bangalore soon 🙂 Gorgeous K, love the new name and new look of the blog!
Revati
GORGEEEEOUS photographs! Especially the carrot tops.. So fresh and lovely, I can almost feel it through the screen!
Angie@Angiesrecipes
A delightful pasta dish. Love the green sauce.
Vishakha
I like the sound of the carrot green sauce - interesting recipe! I had no idea one could eat it! Unfortunately, the carrots we get here already have the green leaves off.
Rosa
A beautiful pasta dish! Very summery and colorful.
Cheers,
Rosa
Colette@JFF
Love this creative "pesto," esp the use of carrot leaves!
kulsum@journeykitche
How lovely! I didnt know you could use the greens either.
Nandita
Love this vibrant pasta dish. The carrot green sauce is a nice twist kankana. And amazing photography as always 🙂
Radhika@JustHomemade
Kana,
Love the pictures with action like Reem said..
Your hand with the bangles adds a cutesy element..
Idea of using cartot greens is appealing, hate to discard them!
Poornima
Kankana, thats a super idea to use the carrot greens to make the sauce. Awesome dish and stunning pics as always!
Reem | Simply Reem
Beautiful....
You know I am loving the in action pics... God It feels like as if you are tossing n chopping right in front of me.
Lovely Dish K
Nami | Just One Cook
Me too, I really like the idea of carrot greens becoming the sauce!! When the ingredients are fresh, leaves must taste really good too. Such a beautiful pasta dish. I love this.
Shumaila
Love the idea of using the carrot greens for chutney. Sounds very interesting. Will try it out. And as always beautiful styling, equally well captured!