Orecchiette with rosemary carrots recipe

Ingredients

• 1 pound carrots, cut into 1-inch pieces
• 1 tablespoon finely chopped fresh rosemary leaves
• 4 tablespoons unsalted butter
• Kosher salt and black pepper
• ¾ pound orecchiette or other short pasta
• 1 tablespoon fresh lemon juice
• Grated Parmesan, for serving

1. Cook the carrots and rosemary in 2 tablespoons of the butter in a large skillet over medium heat, stirring often, until tender, 12 to 15 minutes. Season with ¾ teaspoon each salt and pepper.
2. Cook the pasta according to the package directions. Toss with the carrots, lemon juice, and the remaining 2 tablespoons of butter. Serve topped with grated Parmesan.