ravi­oli with car­rot-top pis­tou and Parme­san broth


Yoga Journal - - LIVE WELL -

From chef Gabe Kennedy, win­ner of ABC’s The Taste Fi­nally, a way to en­joy car­rots from root to tip! Af­ter eat­ing the car­rot, save the green tops for a de­li­cious pesto that pairs well with ravi­oli and broth made from left­over Parme­san rinds. 1 tbsp olive oil ½ white onion, diced ½ head gar­lic, skin on, plus ½ clove, peeled; di­vided 1½ tsp whole black pep­per­corns 4 sprigs thyme ¾ cup dry white wine 2 Parme­san rinds (about ½ pound) 24 large ravi­oli (or 48 small ravi­oli; for Gabe Kennedy’s homemade car­rot-ravi­oli recipe, go to yo­ga­jour­nal.com) ¾ cup car­rot tops ½ cup basil 1⁄8 cup wal­nuts ¼ cup grated Parme­san ½ lemon, zest plus juice ¼ cup olive oil In a medium saucepan or Dutch oven over medium-high heat, sauté oil, onion, gar­lic, pep­per­corns, and thyme un­til onion and gar­lic browns, 3–5 min­utes. Add white wine and let al­co­hol cook off, 3 min­utes. Add Parme­san rinds and 1 quart wa­ter. Sim­mer un­cov­ered un­til level of liq­uid has re­duced by half and the broth is fla­vor­ful, 45 min­utes. Strain through a fine-mesh strainer or sieve, re­serv­ing liq­uid. Cook the ravi­oli ac­cord­ing to pack­age in­struc­tions. In a food pro­ces­sor, pulse ½ clove gar­lic, car­rot tops, basil, and wal­nuts un­til chopped. Add grated Parme­san, lemon zest, lemon juice, and oil. Pulse un­til the mix­ture is coarse but co­he­sive. Sea­son with salt and freshly ground black pep­per to taste. Di­vide ravi­oli among 4 bowls or plates. Top with a la­dle of broth and a dol­lop of car­rot-top pesto.

NU­TRI­TIONAL INFO 492 calo­ries per serv­ing, 26 g fat (6 g sat­u­rated), 39 g carbs, 2 g fiber, 16 g pro­tein, 536 mg sodium

Liz Krieger is a writer and edi­tor in Brook­lyn who spe­cial­izes in health and well­ness.

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