Linguine with Vegetable Peel Pesto


320g linguine

50g pea shells

50g carrot peelings

50g tomato skin (for decoration)

50g onions

16 basil leaves

40g mozzarella cut in cubes

35ml olive oil



  • 4
  • Easy

Chefs Contino Luca and Lipovecz Aurelien, working for Compass Group in Luxembourg, sent us this easy recipe for a tasty and nutritious pesto that uses vegetable peels.  

The recipe is a great example of how we can use our creativity by experimenting with simple recipes to find ways to save food and reduce how much we waste.  So next time you think about tossing those carrot peelings or pea shells, how about giving this recipe a go? 


  1. Collect the peelings
  2. Dry the tomato skin and blitz it in a food processor, until it forms a dust (for decoration)
  3. Pan-fry the vegetables in olive oil
  4. Bring salted water to a boil
  5. Cook the pasta al dente
  6. Add 2 ladles (20 cl) of pasta cooking water to the vegetables
  7. Mix it all together
  8. Seasoning to taste
  9. Add the pasta to the pesto
  10. Leave to simmer for 1 minute and add the parmesan
  11. Dress with fresh basil and tomato powder
  12. Enjoy!