This is three recipes in one, and all are equally as good! Keep pesto on hand to toss with pasta, spread on sandwiches, mix into salads or to top hot meats or vegetables.
Slicing carrots with a vegetable peeler transforms them into pasta-like ribbons. Cook them with peas and a pat of butter for unexpectedly luscious results.
Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.
