BASIL & TARRAGON
PEAS WITH
BUTTERED PASTA
Two dynamic herbs combine to
bring this vegetarian dish to life.
START TO FINISH: 20 MINUTES
SERVES: 4> 6 scallions, thinly sliced
> 1½ cups basil, sliced
> ¼ cup tarragon, chopped
> Kosher salt and black pepper
> 1 package (28g) dried tagliatelle
pasta
> 3 tbsp unsalted butter
> 2 cups frozen peas
> 1 lemon- Reserve some scallion greens, basil,
and tarragon for serving. - Bring a large pot of water to a boil.
Generously salt the water, then add the
pasta. Cook for 2 minutes less than the
package’s directions, about 6 minutes. - Meanwhile, melt 2 tablespoons of
butter in a large, deep skillet over
medium heat. Add the scallions and a
pinch of salt. Cook, stirring, until bright
green and wilted, about 2 minutes. - Add the peas and ½ cup pasta
cooking water. Cook, stirring, until
heated through, about 2 minutes. - Using tongs, transfer the pasta
to the skillet, along with the basil,
tarragon, and remaining tablespoon of
butter. Gently toss until the herbs wilt
and the pasta is al dente and coated,
1 to 2 minutes. If the mixture seems
dry, add more pasta cooking water 2
tablespoons at a time. Season to taste
with salt and pepper. - Divide the pasta among serving
dishes and zest the lemon directly
on top. Cut the lemon into wedges
and squirt lemon juice over each dish.
Garnish with the reserved scallion
greens, basil, and tarragon and serve.
BASIL &
TARRAGON PEAS
WITH BUTTERED
PASTA
The slightly peppery
fl avour of the tarragon and
basil provides the ideal
counterpoint to the
buttery noodles.