Blanched And Buttered Carrots With Garlic And Mixed Fresh Herbs Recipe

• 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

1. Bring 4 c. salted water to a boil for pasta.
2. Bring several qts salted water to boil in medium saucepan.
3. Peel carrots and cut into 1/4 inch dice.
4. Boil till tender but not mushy, about 5 min.
5. Drain and set aside.
6. Wash and pat dry herbs.
7. Leave smaller leaves whole; shred or possibly chop larger leaves.
8. Set aside.
9. Heat butter in large skillet.
10. When it foams, add in garlic and saute/fry over medium heat till golden brown, about 2 min.
11. Add in carrots and cook, stirring occasionally, till heated through, about 2 min.
12. Stir in herbs and 1 tsp.
13. salt.
14. While preparing sauce, cook and drain pasta, making sure some liquid still clings to noodles.
15. Toss warm pasta with carrot sauce.

carrots, oregano, unsalted butter, garlic, fusilli

Taken from cookeatshare.com/recipes/blanched-and-buttered-carrots-with-garlic-and-mixed-fresh-herbs-86957 (may not work)