So now I am up to 7 scheduled interviews. All very interesting. I start to feel OK for this phase. Now I will have to concentrate on preparing the interview so that I can get some second round interviews. But I might be able to go around and visit some of your blogs…
Now moving on to recipes. What do you do with all the marvelous tops of all the great root vegetables you get from your CSA? Sometimes I have no idea. Like carrot tops. What do you do with those? I confess I was already considering throwing them out, but then I decided to add them to a pasta sauce made with carrots and pancetta. And it worked!
So here the recipe. Try it and you’ll never waste carrot tops anymore!
Pasta with carrots and their tops
- 5 oz. pasta (possibly fusilli or rotini)
- 5 small carrots and their tops
- 2 tbsp greek yogurt
- 2 sprigs cilantro
- 2 oz. pancetta (substitute with bacon)
- brandy or white wine
- Prepare the pasta bu cooking it in boiling water according to box instructions.
- While the pasta is cooking, dice the pancetta and put in a pan. Turn on the fire and get the fat to render. Meanwhile clean and slice the carrots keeping their tops.
- When the fat of the pancetta is well rendered, drain it all keeping only one spoon of the drippings. Put it back on the fire and add the sliced carrots. Cook for 5 minutes or until tender adding a bit of brandy or white wine to help the process.
- Chop the carrot tops with the cilantro and add to the pan. Mix well and let wilt for 1 minute or so.
- Add the yogurt to the pan and mix well. Use the carrot sauce to dress the hot pasta.