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Ingredients
US|METRIC
4 SERVINGS
- 2 cups spelt flour
- 3/4 cup water (plus more as needed)
- 8 cups boiling water
- 1 Tbsp. salt
- 1 bunch carrot (stems with leaves attached, cleaned (4 ounces))
- 1/2 cup toasted hazelnuts
- 1 1/2 tsp. chopped garlic (roughly, 1 clove)
- 1 cup carrot (leaves, roughly chopped blanched)
- 1 cup basil (packed)
- 1 cup parsley (packed)
- 1/2 cup carrot (finely chopped blanched, stems)
- 1 Tbsp. white wine vinegar
- 1/4 cup grated Parmesan
- kosher salt (to taste)
- 1/2 tsp. ground black pepper (freshly)
- 1 Tbsp. olive oil
- 3 cups carrot (pieces, 5 to 6 medium carrots)
- kosher salt (to taste)
- 1 garlic clove (thinly sliced)
- 1/2 tsp. crushed red chile flakes
- 3 cups trofie (spelt)
- 1/4 cup parmigiano reggiano (packed grated)
- 1/4 cup basil
- 1/2 cup carrot (top pesto)
- 2 Tbsp. toasted hazelnuts (chopped)
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