This dish came from a recipe by Martha Stewart. Her recipe is a Carrot Farfalle salad. I am not a regular follower of Martha Stewart recipes, but this one caught my attention because I love the combination of carrot and herbs. I decided to make it my own by taking it further and making a dinner pasta recipe out of it. My version is farfalle with a garlicky cream sauce infused with the sweetness from the carrots and the lemony dill. I decided to leave the sometimes overpowering basil out and add a mild onion flavor.
1 pound farfalle pasta
3-4 tbsp fresh dill, chopped
1 cup heavy cream
1 cup baby carrots, shredded
1 large onion, finely chopped
3 garlic cloves, minced
1 tsp red chilli powder or cayenne pepper (this is optional or you could use only 1/2 tsp)
1/3 cup scallions, finely chopped
1 tsp salt
zest from 1 lemon
2 tbsp extra-virgin olive oil
Bring a large pot of water to boil. Add the shredded carrots to the water and let cook for 7-9 minutes. Drain the carrots and mash them roughly to form a very coarse paste.
Now salt the water and cook the pasta in the same water until al dente (around 8-9 minutes). Drain and set aside.
In a large pot add the cream, dill and garlic and let cook on medium heat for 5-7 minutes. Stir in the mashed carrots and mix well. Add in 1/2 tsp salt, 1/2 tsp red chilli powder, let simmer for another 5 minutes, remove from heat and set aside.
Heat a pan with olive oil over medium heat and add the onions. Saute until they turn soft and translucent, around 4-5 minutes. Remove and transfer into a large bowl. To this add lemon zest, scallions and remaining salt.
Pour in the drained pasta into the bowl, along with the carrot cream dill mixture. Toss to combine, check for seasoning, garnish with more chopped dill if you wish and serve warm.