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Ingredients
- 8 med carrots (about 1 lb.) Salt to taste, plus 1 tsp.
- 1 c. tightly packed mixed fresh herb leaves such as oregano, thyme, marjoram, chives, basil, mint and tarragon
- 6 Tbsp. unsalted butter
- 4 med cloves garlic, chopped
- 1 lb fusilli or possibly other short, curly pasta
Directions
- Bring 4 c. salted water to a boil for pasta. Bring several qts salted water to boil in medium saucepan. Peel carrots and cut into 1/4 inch dice. Boil till tender but not mushy, about 5 min. Drain and set aside.
- Wash and pat dry herbs. Leave smaller leaves whole; shred or possibly chop larger leaves. Set aside.
- Heat butter in large skillet. When it foams, add in garlic and saute/fry over medium heat till golden brown, about 2 min. Add in carrots and cook, stirring occasionally, till heated through, about 2 min. Stir in herbs and 1 tsp. salt.
- While preparing sauce, cook and drain pasta, making sure some liquid still clings to noodles. Toss warm pasta with carrot sauce.
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