Preparation:
Heat a sauce pan with water to cook the carrots. Grate the carrots into long shreds, then cook for 1 minute in the pan of water. Drain and return to the pan; add the sun-dried tomatoes and some fresh thyme to taste.
Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot mixture and cheese, salt and pepper to taste. Toss gently and serve on warm plates.
Notes: Use any flat pasta like farfalle, short broad egg noodle, or ravioli. Add a little citrus peel to the water used to rehydrate the tomatoes. |
