Before I started blogging, I used carrots mostly as supporting ingredients in stocks and stews, one of the few exceptions being hutspot sometimes in winter. Fellow bloggers have inspired me to give carrots a leading role as well. This is another primo piatto using carrots inspired by 35aweek.com with some adaptations. This one’s even easier to make than the carrot risotto. And if you prepare the carrots the night before like I did, it only takes as long to prepare this dish as it takes to boil the pasta.
Fusilli (similar to the rotelle used by K. on $35 a week) are a good pasta shape for this sauce, as it is quite smooth and therefore the coils of the fusilli are excellent for absorbing the sauce.
For 2 servings
450 grams (1 pound) carrots
150-200 grams (1/3 – 1/2 pound) fusilli
1 Tbsp olive oil
2 Tbsp butter
1 shallot, minced
freshly grated parmigiano reggiano
salt and freshly ground black pepper
2 Tbsp chopped flatleaf parsley
1 glass (100 ml) dry white wine
Bring a large pot of water to a boil, add fusilli and salt and cook al dente according to package instructions.