This dish can be made with fresh pasta or for an easier weeknight dish just use store-bought pasta. The pesto is made from the leafy green tops of carrots and toasted pumpkin seeds. The pasta is topped with fresh peas from the garden and chopped pistachios. The result is bright and fresh with nice crunch from the nuts.
Cook the pasta in a big pot of boiling salted water until aldente. In the last minute of cooking, add in the peas. Drain.
While the pasta is cooking, make the pesto by combining carrot tops and pumpkin seeds in a food processor and grind to a course meal.
Add in lemon juice, salt and pepper and pulse a few times.
With the food processor running, slowly stream in the olive oil.
Add in the parmesan and pulse just to mix in.
Tossed the cooked pasta/peas with the pesto and serve topped with pistachios and grated parmesan.