From the blog For Love of the Table
Carrot Top Pesto:
2 c. (2 oz.) lightly packed carrot tops (Before measuring the carrot tops, trim the feathery fronds away from the thick, ropey stems. Discard the stems and use the tops only.)
a handful (1 oz.) of arugula
1/2 c. shelled pistachios, lightly toasted
1/2 to 3/4 t. kosher salt
1 large clove of garlic, peeled and smashed to a purée with a pinch of salt
2/3 c. olive oil...plus more if needed to get preferred consistency
1/3 c. (1 oz.) finely grated Parmesan
Place the carrot tops, arugula, pistachios, garlic and 1/2 teaspoon of salt in the food processor and process until everything is finely and uniformly chopped. With the machine running, drizzle in the olive oil. Scrape down the sides. Add the Parmesan and pulse to combine. Taste and correct the seasoning with salt and lemon juice if necessary. If the pesto seems too tight, drizzle in a bit more oil. Store in the refrigerator in a jar with a tight fitting lid and filmed with oil. Makes 1 1/4 cups pesto.
Salad:
1 large (about 12 oz.) split chicken breast
olive oil
Salt & Pepper to taste
2 lb. carrots, topped, tailed and peeled
3/4 lb. gemelli or penne pasta
3/4 c. (200g.) carrot top pesto (about 2/3 of the recipe)
1 T. lemon juice (or to taste)
2 handfuls (about 2 oz.) arugula
Grated Parmesan
Preheat the oven to 475°.
Rub the chicken with a light coating of olive oil and season generously with salt and pepper. Place the chicken in a baking dish and place in the oven, roasting until the skin is crisp and golden and an instant read thermometer inserted in the thickest portion reads 150° to 155°—about 25 to 30 minutes. Remove the chicken from the oven and let sit until cool enough to handle. Deglaze the baking pan with a couple of tablespoons of water. Set aside. When the chicken has cooled, remove the skin and bones and discard. Shred the meat into long strips about 1/2-inch wide. You should have about 2 cups shredded chicken.
If carrots are fatter than 3/4-inch in diameter, halve or quarter lengthwise. Cut the carrots in scant 1/2-inch slices on a diagonal (so that they are roughly the length of the pasta). Place the carrots in a large bowl. Season to taste with salt & pepper. Add enough olive oil to lightly coat the carrots (about 2 T.). Toss to coat, and spread on a rimmed baking sheet. Roast in a 475° oven until tender and caramelized/charred in spots, stirring once—about 20 minutes. Set the vegetables aside until ready to assemble the salad.
Cook the pasta in 6 quarts of rapidly boiling water seasoned with 2 T. salt. Stir occasionally and cook until the pasta is just al dente. Drain, reserving some of the pasta cooking water. Spread the pasta on a rimmed baking sheet and drizzle with a tablespoon or so of olive oil. Set aside until ready to assemble the salad.
To assemble the salad, place the carrots, chicken and pasta in a large bowl. Toss to combine. Place the pesto in a small bowl and thin with 3 or 4 T. of the chicken pan deglazings and pasta water. Pour over the pasta salad and toss the pasta salad until all the ingredients are evenly dressed with the pesto sauce. If the pasta salad seems "tight" add more pasta water or olive oil. Taste and correct the seasoning with the lemon juice, salt, pepper or more pesto. Add the arugula and toss again. Serve at room temperature, garnished with Parmesan.
Serves 4 to 6.
http://www.forloveofthetable.com/2019/03/winter-pasta-salad-with-roast-chicken.html
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