Pasta with carrots and their tops

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

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 2 Servings

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


  1. Prepare the pasta bu cooking it in boiling water according to box instructions.
  2. 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.
  3. 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.
  4. Chop the carrot tops with the cilantro and add to the pan. Mix well and let wilt for 1 minute or so.
  5. Add the yogurt to the pan and mix well. Use the carrot sauce to dress the hot pasta.
  6. Enjoy!

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21 Responses to Pasta with carrots and their tops

  1. If I had ever found carrots with tops here, then I would probably would have throw them out… until now that is.

  2. Paula says:

    Love that! I wasn’t sure what to do with mine either, so I cut them off and put them in my freezer with all the other greens I’ll use to make homemade vegetable stock. I will have to try putting them in my pasta next time.

  3. It’s wonderful that you use the carrot tops – no waste! We use radisih (daikon) tops and these tops are actually really delicious! I can totally imagine using carrot tops! Looks like a yummy pasta!!

  4. Cristin Cogen says:

    Yummy, looks delicious! Thanks for sharing! I printed out the recipe and will try it for the weekend…Hope my family will love it 🙂

  5. Liz says:

    I’ve never thought of using carrot tops! Thanks for the inspiration…your pasta looks wonderful~

  6. Frank says:

    Thanks for the tip! I always throw my carrot tops out. Never even occurred to me that you could eat them.

  7. Yum – a great idea to use all of the vegetable – looks delicious and I especially like the addition of yoghurt. Thanks for sharing!

  8. Kat says:

    Great idea to use up the carrot tops! I usually save the beet root tops and tops of young radishes, which are great for salads.

  9. This is one lovely pasta dish. Carrots are a staple in my house and I am going to try this too. Looks really tasty.

  10. Mila says:

    Ciao Paola, provala la quinoa, vedrai che non te ne pentirai…Ma anche questa pasta non e’ niente male, me la mangerei volentieri! Ciao e buon fine settimana!

  11. Well done on utilising the whole carrot! I am going to think twice before throwing the tops out in future. Good luck with the job hunt!!

  12. wok with ray says:

    Hi Pola,

    This is a good idea for carrot tops and I usually just chop it off and out to the trash. Hey, good luck on your interview okay and I wish you the best! Take care.

    ~ ray ~

  13. Rachel says:

    I had the same dilemma with my CSA carrot tops! I cooked them into various sauces and blended them into kind of a pesto.
    I love the little green specs of carrot tops on your pasta! Here’s to not wasting those weird greens!

  14. Good luck with your interviews Pola!!! This is such a great recipe. I’ve never thought to cook with the carrot tops before but it sounds delicious.

  15. loredana says:

    Una bella pasta fresca e gustosa…non sono mai riuscita a reperire il coriandolo fresco, mi domando che sapore abbia!!

    ciao loredana

    • PolaM says:

      Ha un sapore a meta’ tra il prezzemolo e la menta. A me piace molto, ma c’e’ anche chi lo odia… Comunque se trovi i semi e’ facilissimo da coltivare (tipo basilico).

  16. Ramona says:

    I have never used carrot tops… what a great idea. 🙂 Beautiful pasta.

  17. Anche a me piace molto l’ idea dello yogurt, ci proverò quanto prima!!:-)

  18. Daniela says:

    Adoro la pasta e tua idea , mi piace molto, anche l’aggiunta dello yogurt che la rende ancor piu’ cremosa. un abbraccio Daniela.

  19. This is a great idea Pola! I wondered about carrot tops a while back, it seemed like such a waste throwing out all of that greenery!

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