Carrot, thyme and parmesan fettucine

Carrot, thyme and parmesan fettucine

Time is of the essence we are led to believe. Not just in formal contracts but in life too. I thought this was a modern problem of society. But according to William Henry Davies we have had no time to stand and stare since 1911. So it seems for as long as anyone alive cares to remember we have always struggled to find the time to stop and relax.

I do not want to get into a discussion about society’s futile battle against time. For those that lead hectic lives, through overworking, or child caring or playing hard I am here to offer a little help in the form of a very simple, quick to prepare pasta dish, which can be cooked in less than 15 minutes. So when time really is of the essence or you just don’t have the energy to cook you can still produce a meal in the blink of an eye.

If you can’t get fettucine then tagliatelle or even spaghetti will do. Just don’t tell the Italians they get a little possessive over their pasta and the correct uses for it. Also do not skimp on the butter, it makes things taste nice.

Serves: 2
Cooking Time: 15minutes

Ingredients
180g fettucine or tagliatelle
80g butter
1 small bunch of thyme
350g carrots, about 3
60g parmesan

Bring a pan of generously salted water to a boil. Once boiling drop in the pasta and cook for 8 minutes or according to packet instructions

While the water is coming to a boil prepare the rest of the ingredients.

Pick the leaves from the thyme, until you have about a couple of tablespoons, and chop. Zest the orange and add to the chopped thyme. Peel the carrots and top and tail them. Then continue using the peeler running it down the length of the carrots to create ribbons. Carry on until all the carrot has been used or it becomes too difficult to peel.

A couple of minutes before the pasta is cooked melt the butter in a saucepan – large enough to hold the pasta and carrots – over a medium high heat. Once melted add the thyme and orange zest and cook for 20-30secs. Next add the carrot ribbons, stir to coat in the butter and cook for a minute until they begin to wilt and soften a little. Add a splash 50-75ml of the pasta cooking water. And once the pasta is cooked drain and add to the carrots. Stir well take off the heat and grate in the parmesan, stir again and serve.

Printable Version: Carrot, Thyme and Parmesan Fettucine

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