Aug. 9th, 2013

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Carrot Ribbon Fettuccine
Serves 4

4-5 medium sized carrots
8 ounces fettuccine pasta
4 tablespoons olive oil
1 lemon (with zest removed for garnish)
1/4 cup shredded parmesan (plus a little more for garnish)
1 sprig of fresh basil (for garnish)
Coarse sea salt

Peel the carrot skin and discard. Then, working from top to bottom, peel thin ribbons from the carrots. Spin the carrot as you go to get similar width strips (the remaining cores can be used for a salad later).

Cook and drain the pasta.

In a large skillet, sauteeĀ“ the carrot ribbons with 2T olive oil and a pinch of salt until they become just slightly limp (about 3 minutes on medium heat). Turn the heat to low and add the cooked pasta to the skillet. Add the juice from 1 lemon, 2 more tablespoons of olive oil and 1/4c shaved parmesan. Toss to combine, then plate.

Garnish each plate of pasta with a pinch each of: lemon zest, coarse salt, basil and parmesan. Enjoy!

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