Does that look good, or what?

I have ALWAYS eaten carrots.
My Dad and I always loved them – RAW!! They were my salad when I was a youngster.
But I never did like them cooked.
Until recently.
I started NOT cooking them as soft as usual in stews.
I started sauteeing them in a little butter.
I discovered they are just as good cooked as they are raw.
So when I saw this pasta in Hazan’s 30 Minute Pasta I knew it would be on the short list. It’s very easy to make. The carrots are boiled and then shredded before they are added into the cooked spaghetti with butter, parsley, nutmeg, cream and Parmigiano-Reggiano. Delicious! And super easy – as are ALL the pastas in Hazan’s book.

It’s on page 88.

Check with Kayte and see what pasta she made this week. And maybe Peggy.