Carrot Orecchiette

Un-Frickin'-Believable. This is a spin-off of a carrot orzo dish that I found in Bon Appetite. Since Schnucks only sells orzo in those ridiculously priced seven dollar containers (it's pasta for christ's sake) I opted for some orecchiette and tweaked the recipe to fit.

Carrot Orecchiette
6 oz carrots, peeled
2 garlic cloves sliced
2 tbl fresh rosemary chopped
2 tbl butter
1 cup chicken stock (homemade if you've got it, the dish is so much more rich with homemade)
1/4 cup parmesan grated.
10 oz orecchiette pasta
3 tbl green onions chopped

1. Start you water for pasta, salt it pretty generously. Cook pasta according to directions.
2. Chop the carrots up pretty fine, see photos for guidance. ( I used my brand new cuisine art because I love it and it makes everything easier).
3. Melt the butter in a saucepan, add the carrots, garlic and rosemary, sautéing until aromatic. Add the chicken stock. Let this reduce until only about 1/4 cup of the liquid remains.
4.Toss carrot reduction with pasta and stir in cheese. Stir in green onions. Add extra stock if the "sauce" is too thick.

This turned out sooooooo good. It's the best pasta dish that we have tried in a while. Super easy and full of flavor.
We served it with braised bok choy and bacon, and Collin's fabulous Chicken Provençal.