A Little Spicy, a little sweet. Perfect for all pallets.
This recipe uses our dried Grano di Inverno Girelle pasta. However, any of our fresh or dried pasta types would work.
Ingredients
Foggy Mountain Pasta
1 bunch of peeled carrots, cut into pieces and save the carrot tops
4 cloves of garlic
1/2 cup shredded parmesan
2 tbsp pumpkin seeds
1/2 cup olive oil
1/4 cup water
1/2 tbsp calabrian chilies
Salt
Pepper
Salsa Verde
1/4 cup reserved carrot tops chopped
1/4 cup parsley chopped
1/4 cup olive oil
1 tbsp chopped capers
Juice of 1/2 lemon and Zest
Instructions
Prepare carrots, add to steaming basket with garlic cloves, steam until carrots are fork soft about 12 minutes. Transfer to blender and add in parmesan cheese, pumpkin cheese, calabrian chilies, water and olive oil. Blend until smooth set aside.
Bring a pot to boiling heavily seasoned with salt and add Foggy Mountain Pasta until al dente.
To prepare the salsa verde, add chopped parsley, chopped carrot tops, capers, lemon juice, lemon zest, olive oil, pepper, and olive oil.
Strain the pasta into a large pan on low heat, add a few splashes of pasta water to the pan and carrot sauce. Combine and thin out with pasta water if needed. Serve pasta with salsa verde to top.
