Recipe for Pappardelle with Sweet Corn and Carrot Greens
Don’t throw out those carrot greens!
Although not historically aphrodisiac, those green tops from your carrots, (aka carrot greens), you typically throw away pack a lot of the nutrients to super-charge your libido. (According to the World Carrot Museum, carrots are a good source of potassium and magnesium. They also contain vitamins C and K as well as protein. However, we recommend buying organic carrots. Farmers generally assume that the greens won’t be eaten and spray the plants with chemicals. So to be safe, choose pesticide-free.)
And since we hate waste, we’ve figured out something to do with those greens rather than relegate them to the compost pile. By combining them with sweet corn, basil, mint and one of our favorite aphrodisiacs, cheese, we’ve elevated carrot greens to the centerpiece of an easy and romantic weeknight meal.
Recipe for Pappardelle with Sweet Corn and Carrot Greens
Ingredients
- 8 oz dried Pappardelle pasta
- greens from 2-4 carrots (enough to make 2 cups roughly chopped)
- 3 tbsp olive oil
- 1 clove garlic finely chopped
- 5 basil leaves chiffonade
- 5 mint leaves chiffonade
- zest of 1 lemon
- 1 ear sweet corn
- sea salt
- 1/2 c pasta water
- 2 tbsp grated Parmesan cheese
- 2 tbsp grated Fontina cheese
Instructions
- Bring 3-4 quarts salted water to a rapid boil.
- When water is boiling, cook pasta for 10-12 minutes, or according to package instructions. (Before draining pasta, reserve ½ cup of the cooking water.)
- While the pasta is boiling, wash the carrot greens thoroughly then chop.
- Heat the olive oil in a large sauté pan over medium-high heat.
- Add the garlic and sauté until it starts to turn golden brown, about 1 minute.
- Turn the heat to medium-low and add the basil, mint, lemon zest, carrot greens and corn. Saute until the greens have just wilted, about 2-3 minutes. (Do not overcook.) Remove from heat.
- When pasta is cooked, drain, remembering to reserve ½ cup of the liquid.
- Add the cooked pasta to the sauté pan with the cooking water and toss thoroughly.
- Toss with the cheese before serving.
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Amy is considered a leading authority on aphrodisiacs and her work in the field of aphrodisiac food history and health science is quoted in publications including National Geographic, The New York Times, Epicurious, Wine Enthusiast, Health and Playboy magazines. She speaks internationally on aphrodisiacs and has brought her knowledge of aphrodisiac foods to national television shows including The Today Show and CBS Early Show. She is a frequent guest on relationship and lifestyle radio and podcast shows and has been interviewed by BBC and NPR radio, Cosmopolitan radio and popular podcasts including My Dad Wrote a Porno.
Amy is also a freelance food, wine and health researcher and writer as well as a wine competition judge. Her work has appeared in publications ranging from Variety to The Daily Meal. She is an MSN content provider. And she is also a former wine editor for Gayot.com and wine & spirits editor of Las Vegas magazine.
Fun fact: Amy was the creator of the first ever comprehensive food and wine apps, Amy Reiley's Pocket Gourmet and Amy Reiley's Pocket Vineyard for Palm.
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