Pasta with carrots
Instructions
Clean carrots and use.
Put them in a saucepan with the butter, a little oil and cover stream of water.
Cook over low heat until you get a thick cream.
Add the cognac, salt, pepper and diced mozzarella.
Remove the carrot cream from heat.
Boil pasta al dente, drain and pour into the pan with the cream.
Mix well, sprinkle with chopped parsley and serve.
Ingredients and dosing for 4 persons
- 350 g of type pasta pasta
- 400 g of carrots
- 150 g of mozzarella
- 40 g of butter
- 1 dram of cognac
- Chopped parsley
- Olive oil
- Salt