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Prep
Difficulty
Easy
Time
Estimate
45 mins
Boil water. Bring the carrot juice to a simmer. Blend the pesto. Blanch the peas and then whip them up with a few tablespoons of the pesto. Reserve the rest of the pesto for the top. Whip in the ricotta and boil the noodles. Turn the oven on to preheat. Stuff the noodles. Lay in the pan and top with the pesto. Cover and bake. Make the carrot dressing. Toss the salad and serve alongside.
A simple carrot dressing sweetens up arugula. Double up your beta carotene by adding a sprinkle of shredded carrots and of course any slices of your favorite vegetables will work well with this too.
Homemade pesto is an amazing, yet simple luxury. Have a mortar & pestle? Roll up those sleeves and pound some love into this garlic-basil-olive oil sauciness. Have a food processor? Pulse, pulse and you are done. We use lemon to brighten the flavor and retain color. Make this vegan by substituting more nuts for the cheese. If you can’t find or afford pricy pine nuts, I love my pesto with walnuts, pistachios, almonds or even pecans.
Peas & ricotta are blended & stuffed into pasta for this spring pasta bake. A simple garlic-butter sauce is drizzled on or substitute a pesto or even béchamel sauce. Make it gluten-free with Tinkyada brown rice lasagna noodles.
