Tagliatelle With Poppy Seed Butter Recipe

Ingredients

1 pound small bite size carrots

salt

1 pound tagliatelle pasta

3 tablespoons butter

2 tablespoons poppy seeds

1 cup italian parsley

Preparation

Finely chop parsley leaves, discarding stalks, set aside. Cut carrots in half, than cut pieces again in half. Blanch carrots in boiling water for 4 to 5 minutes. Rinse with cold water and drain well. To prepare pasta, bring water to boil, add salt and pasta. Boil until al dente. Meanwhile, melt butter in medium pan. Add poppy seeds and saute over medium heat about 1 minute. Add carrots and parsley and heat 2 minutes. Seasoning with salt and pepper. Drain pasta lightly to keep pasta moist. Stir in carrot mixture. Serve.