Ingredients
- 300g pasta (penne, fettuccine or your choice)
- 2 tbsp butter or olive oil
- 1 clove garlic, minced
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp fresh tarragon, finely chopped
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp lemon zest (optional, for freshness)
- • Fresh tarragon leaves for garnish
Method
1. Cook the pasta: a. Bring a large pot of salted water to a boil. b. Add the pasta and cook according to package instructions until al dente. c. Drain and set aside, reserving 1/4 cup of pasta water.
2. Prepare the creamy sauce: a. In a large skillet, melt the butter over medium heat. b. Add the minced garlic and sauté for 1 minute until fragrant. c. Stir in the heavy cream and Parmesan cheese, whisking until smooth.
3. Infuse with tarragon: a. Add the chopped tarragon, salt, and black pepper to the sauce. b. Simmer gently for 2-3 minutes to allow the flavors to meld.
4. Combine pasta and sauce: a. Add the cooked pasta to the skillet, tossing to coat evenly. b. If needed, add a splash of reserved pasta water to loosen the sauce.
5. Finish and serve: a. Stir in lemon zest for a hint of brightness (optional). b. Transfer the creamy tarragon pasta to serving plates and garnish with fresh tarragon leaves.
