Cook the pasta in plenty of salted water until al dente, strain and rinse with cold water. Toss while still hot in the carrot-parsley butter and sprinkle with Parmesan. Serve with a colorful salad of tomatoes, corn, and cucumbers.Carrot ButterPeel, wash, and pat dry the carrots and chop coarsely. Steam in a pot of salted water until soft. Then strain.Pluck parsley leaves from stems, wash and drain well. Puree finely with the carrots and butter using a hand blender. Season the spread with salt and refrigerate before serving.
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