Tagliatelle With Poppy Seed Butter

1. 1

   Finely chop parsley leaves, discarding stalks, set aside.

2. 2

   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.

3. 3

   To prepare pasta, bring water to boil, add salt and pasta. Boil until al dente.

4. 4

   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.

5. 5

   Drain pasta lightly to keep pasta moist. Stir in carrot mixture. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.