Farfalle with braised carrots
This week I was looking for some variety on my weekly pasta. At this point this blog is a testament of my love of bitter greens, and I think I could keep having my pasta this way: endless weeks of it until I reach the ultimate plate of of leafy greens of pasta. Alas, keeping this blog also made me hyper aware of my habits.
I had a whole bunch of carrots I kept meaning to use on a batch of persian jam to gift some dear ones, but realizing I didn't have any nice jars, I decided they belonged to sunday pasta. I couldn't find many recipes for carrot pasta, so I just went for these braised carrots, cutting them tinier to fit the farfalle shape better, and using port wine in lieu of marsala, then did the usual pasta thing, adding some parmesan before serving.
I did miss some green on my plate, but the carrots came out really sweet and flavorful.