1 lb. pappardelie pasta ( I couldn't find this so I had to use boring fettucini, use the widest noodle you can find)
3 tbsp. butter
3 lg. carrots, halved thinly sliced
1 lg. onion
Salt and pepper
4 zucchini thinly sliced
1 c. heavy cream ( you can make your own with butter and whole milk)
2 tbsp. fresh chopped tarragon
*optional, toasted pecans chopped
1 Cook the pasta until al dente, reserving 1 c. of pasta water
2 In skillet, melt the butter, add the carrots and onion, season with salt and pepper and cook stirring until crisp-tender. Add the zucchini and cream bring to a boil. Lower the heat and simmer, stirring until the sauce is thickened. Stir in the tarragon. Add the reserved pasta water and pecans, toss.
Happy Cooking,
Chaeli
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