Carrots with basil pesto [pasta] from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 211) by Joshua McFadden and Martha Holmberg

  • basil
  • basil pesto
  • Show all ingredients...
  • Serves : 2-3

  • EYB Comments

    See recipe for basil pesto p. 33. Can substitute penne or ziti for strozzapreti.

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Notes about this recipe

  • Eat Your Books

    See recipe for basil pesto p. 33. Can substitute penne or ziti for strozzapreti.

  • SheilaS on November 10, 2025

    I thought this was OK but, for me, it’s not the best use of carrots or pesto. We are instructed to cook the carrots until full tender, not tender-crisp, and certainly not crunchy. This makes them basically the same texture as the al dente pasta. The breadcrumbs help out with a bit of crunch but I would prefer tender-crisp carrots. And I’d add some additional seasonal veg (broccoli, snap peas, bell peppers) for both texture and color) but that’s just me! If you love carrots cooked completely tender, this might be perfect as is. Don’t skip the lemon juice, it's a perfect balance to the rich pesto.

  • nicolepellegrini on October 09, 2025

    I used a basil pesto gifted to me by a friend vs. making the recipe in this book. It ended up being a little oily for my tastes but I would definitely try this again using Joshua's pesto recipe for comparison. It's fairly straightforward, but the carrot sticks did add some more veggies to an otherwise basic pasta dish, and I also liked the freshness of adding lemon juice before serving.

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