Carrot Top Pesto
Don't throw away the carrot tops!
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15 Minutes
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Serves Makes 1 jar
30 mins
Serves 2/4
What you'll need…
- 4 Sicilian sausages, alternatively you can use regular sausage with 1 tbsp of fennel seeds
- 6 mini courgettes, cut diagonally into small discs
- 20g of butter
- 1 red chilli, deseeded and finely sliced
- 2 cloves of garlic, finely sliced
- 3 tbsp of crème Fraiche
- 1 lemon, juice only
- 150g of Northern Pasta Co Gigli
The method
1
Start by placing a large pan of salted water onto to boil.
2
Remove from the kind from the sausages and add to a large saute pan.Drizzle with a little oil and place on a medium heat. Fry for around 6 minutes, stirring occasionally until the sausage has gained a good caramelisation on all sides. Once well browned remove from the pan and leave to one side.
3
In then same pan add the courgettes and turn the heat up to high. Fry for a couple of minutes until they start to catch a little colour and caramelise. Then turn the heat down to low then add the butter, chilli and garlic. Add the sausage back in and fry for a minuet or so until fragrant. Add the crème fraiche and a splash of the boiling water. Season well with salt and pepper and stir together. Leave to gently simmer whilst you cook the pasta.
4
Add the Gigli to the boiling water and cook for 5 minuets until al-dente.
5
Once cooked drain the pasta, reserving back some pasta water. Add the drained Gigli to the pan with the sauce. Squeeze. A little lemon juice and add a splash of pasta water. Toss over the heat for a minute until everything is combined. Divide between two bowls and serve immediately.
Recipe & photography by Ed Barrow.
