Instructions: Cut carrots into 2 inch pieces, then into 1/4 inch sticks. Blanch carrots in boiling water 3 to 4 minutes. Rinse with cold water and drain well.

Boil a large pot of water, enough to cover the pasta generously. Add salt and tagliatelle and boil until al dente, tender but firm to the bite.

Meanwhile, melt butter in medium pan. Add poppy seeds and saute over medium heat about 1 minute. Add carrots and parsley, and heat through. Season with salt and pepper.

Drain tagliatelle lightly to keep pasta moist. Stir in carrot mixture. Serve immediately on warmed plates.

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