pappardelle pasta with carrot greens

Recipe for Pappardelle with Sweet Corn and Carrot Greens

This simple summer pasta recipe is a no-stress way to get a great meal on the table. You'll be surprised how delicious the tops of carrots can be, when cooked into a simple, seasonal dish. 

Course Main Course
Cuisine American, Italian
Keyword Pappardelle
Dish Type pasta
Cooking Style Vegetarian
Diet and Health Healthy
Seasonal Fourth of July, Labor Day, summer
Ingredient corn, Pappardelle
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4
Created by Amy Reiley


  • 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


  1. Bring 3-4 quarts salted water to a rapid boil.
  2. 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.)
  3. While the pasta is boiling, wash the carrot greens thoroughly then chop.
  4. Heat the olive oil in a large sauté pan over medium-high heat.
  5. Add the garlic and sauté until it starts to turn golden brown, about 1 minute.
  6. 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.
  7. When pasta is cooked, drain, remembering to reserve ½ cup of the liquid.
  8. Add the cooked pasta to the sauté pan with the cooking water and toss thoroughly.
  9. Toss with the cheese before serving.