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Carrot Fettuccine with Sundried Tomato Pesto



Something I always wanted to try has been making pasta with carrot or spinach to change its color. Honestly, this doesn't change the flavor, but it adds a boost of nutrients that pasta inherently lacks - after all, it's merely semolina and eggs - AND? It's pretty!


So today my husband and I did a pasta collab - turning it orange as can be by boiling up and pureeing one large organic carrot, then mixing it into a two-serving batch of pasta dough. My sweetie then brought to our Atlas pasta maker and turned it into two beautiful servings of fresh fettucine. I cooked it up in two minutes, stirred in a half-cup of homemade pesto I'd frozen a couple months ago (with basil from our garden), and...voila! A beautiful dinner...with a kick of beta carotene.


"I'd much rather eat pasta and drink wine than be a size 0." ~ Sophia Loren

1 Comment


Guest
Nov 16

Was a delish pasta. Just remember those carrots add more water to the dough so a bit of extra flower helps…

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