directions
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1
Melt the butter in a large saute pan, and saute the carrots slowly for 2 or 3 minutes, being careful not to brown them
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2
Add the scallions and continue sauteing for 2 minutes
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3
Add the tomatoes and saute briefly. With a fork, gently stir in the pesto, leaving small green pieces
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4
Add the cream over the vegeta- bles
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5
Season with salt and pepper to taste
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6
Simmer very briefly, for 1 to 2 minutes, to reduce sauce
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7
Stir the sauce as little as possible to retain the tex- ture of the tomatoes and pesto
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8
Add lemon juice to taste
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9
Serve over hot pasta and garnish with pars- ley
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10
Serves 4.
Summer Savory Carrot Sauce
ingredients
- 1 pound dry or 1 load of fresh pasta
- 1/4 cup butter
- 1-1/2 cups finely diced baby carrots
- 2/3 cup finely diced scallions
- 1-1/2 cups finely diced ripe plum tomatoes, drained
- 1/3 cup Summer Savory Pesto (page 38)
- About 1/2 cup heavy cream
- salt and freshly ground pepper to taste
- 1/4 teaspoon lemon juice or to taste
- Italian flat-leaf parsley, chopped