1 Bag of Fresh Chestnut Pasta (cooked 45 sec in boiling water)
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1 Bag of Carrots sliced into 3" spears
2 Large Shallots sliced into 3" pieces
2 T Olive Oil
Salt & Pepper to taste
1/2 Cup of Fresh Parsley
1 Lemon
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1/2 stick of unsalted butter
1/4 cup of heavy whipping cream
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Preheat oven 450
Toss veggies in oil with salt and pepper
Put in baking dish and roasted for 30min. (toss at 15min.)
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5 minutes before your pasta is going to go in, melt the butter and cream at high end, then bring down to low heat and stir. Give it a quick spin in the blender to break up the solids and then return to the pan until brown, whisking on and off.
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Flash cook the pasta for 45-60 seconds and then add parsley & lemon to veggies before topping the pasta.