NOODLES WITH CARROTS AND DILL

This is a dish I used to serve often but had forgotten about until I started looking through my cookbooks for recipes for this blog. It's good with anything (I wrote some time ago) but I usually serve it with Curried Chicken and Shrimp (from yesterday). It's easy to make; the only tedious part is cutting up the carrots. Be sure to use fresh dill. The dried stuff can't compare. And I'm going to go back to making this soon! (This recipe is adapted from Pierre Franey's 60 Minute Gourmet.)

NOODLES WITH CARROTS AND DILL

serves 4

1 small carrot, trimed and scraped

1/2 lb fine noodles

salt to taste

5 T butter

freshly ground black pepper to taste

1 T chopped fresh dill

1. Cut the carrot lengthwise into quarter inch thick slices. Stack the slices and cut them into quarter inch thick stips. Cut the strips into two inch lengths. There should be about 2/3 cup of matchstick-shaped carrots.

2. Put the noodles on to cook in boiling salted water, to the desired degree of doneness, according to the package directions.

3. Heat 2 tablespoons of the butter in a small skillet and add the carrots. Sprinkle with salt and pepper. Cook about 2 minutes, stirring.

4. When the noodles are ready, drain them quickly but thoroughly. Spoon them onto the carrots, add the dill and remaining butter and toss quickly. Serve hot.

This cannot be made ahead.