#root to stem

Ingredients 1 box Fettuccine 4 tbs EVOO 1 Leek 1 medium Russel potatoes 3 large Artichokes ½ cup, grated Parmigiano TT Salt and black pepper 1 small bunch Parsley 2 tbs Lemon juice 1 cup Vegetable oil for frying 1 1/2 cup Water

Directions

1. Clean artichokes, wedge the hearts and cover with water and some lemon juice to prevent from getting dark. 2. Chop the softer leaves and stems, reserve on the side. 3. Clean and cut the leek in rondels, chop and reserve the darker leaves. 4. eel and dice 3/8 inch one potato, reserving the skin on the side, and place in a pot with chopped leek and artichoke left overs, add water and bring to boil. 5. Sason with salt and pepper and when cooked through add parsley stems, cook another minute and process in a blender. 6. ass through a sieve and reserve on the side. The sauce should be fairly thick and smooth. 7. n a separate skillet sauté leek with 2 TBS olive oil for three minutes, add artichokes and sauté until slightly brown and cooked through, season with salt and pepper, set aside. 8.Bring a pot of water to boil, cook pasta according to directions, adding the other potato [peeled reserved] to the water right away. 

9. Drain pasta, toss with veggies and ½ cup of reserved cooking water.

Ingredients 1 box Bucatini 6 tbsp. extra-virgin olive oil 1 cup Pecorino Romano cheese, divided in half ½ cup hazelnuts, toasted 1 clove garlic, chopped 1 bunch carrot tops 1 ½ cups carrot peels Salt and black pepper, to taste

Directions 1. Bring a large pot of water to a boil and then cook the pasta according to the package directions. 2. Meanwhile, in a blender, process half of the Romano cheese with the hazelnuts, garlic, carrot tops, salt and pepper. 3. Stir in 5 tbsp. olive oil and set aside. 4. In a hot skillet, char carrot peels with remaining oil until well browned, remove from skillet, season with salt and set aside. 5. Drain the pasta, reserving a ½ cup of the cooking water. 6. In a large bowl, combine the ½ cup of pasta cooking water with the pesto, folding in half of the carrot peels. 7. Garnish with the remaining carrot peels and grated cheese before serving.