Recipes

Summer Savory Carrot Sauce
  • Ingredients
  • 1 pound dry or 1 load of fresh pasta
  • 1/4 cup butter
  • 1-1/2 cups finely diced baby carrots
  • 2/3 cup finely diced scallions
  • 1-1/2 cups finely diced ripe plum tomatoes, drained
  • 1/3 cup Summer Savory Pesto (page 38)
  • About 1/2 cup heavy cream
  • salt and freshly ground pepper to taste
  • 1/4 teaspoon lemon juice or to taste
  • Italian flat-leaf parsley, chopped
Directions
  1. Melt the butter in a large saute pan, and saute the carrots slowly for 2 or 3 minutes, being careful not to brown them
  2. Add the scallions and continue sauteing for 2 minutes
  3. Add the tomatoes and saute briefly. With a fork, gently stir in the pesto, leaving small green pieces
  4. Add the cream over the vegeta- bles
  5. Season with salt and pepper to taste
  6. Simmer very briefly, for 1 to 2 minutes, to reduce sauce
  7. Stir the sauce as little as possible to retain the tex- ture of the tomatoes and pesto
  8. Add lemon juice to taste
  9. Serve over hot pasta and garnish with pars- ley
  10. Serves 4.


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