Recipe for Sautéed Vegetable Collars with Waste-Reducing Greens Pesto

Rinse the greens in clear water, drain, and chop them. In a blender, add the greens, 50 g of grated cheese, 50 g of nuts, lemon juice, a few turns of pepper, and a good amount of olive oil. Blend everything until a smooth pesto is obtained.

Peel the carrots and cut them into small cubes. Wash the leeks and slice them. Sauté the carrots in a hot pan with oil until everything is nicely browned. Add the leeks and continue cooking, stirring regularly. When the leeks are tender, season with salt and pepper to taste and turn off the heat.

Cook the pasta in the pan according to the package instructions. Once cooked, drain it.

To finish, add the pasta to the pan and mix everything together. Serve the dish by topping each plate with pieces of nuts, the remaining grated cheese, and fresh chives. Enjoy!