Real Recipes From Real Home Cooks ®

tarragon-reggiano pasta with peas

Recipe by
barbara lentz
beulah, MI

Great side dish.

yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Stove Top

Ingredients For tarragon-reggiano pasta with peas

  • 12 oz
    cavatelli pasta
  • 1 c
    frozen peas
  • 1 Tbsp
    olive oil
  • 1 sm
    shallot, minced
  • 2 clove
    garlic, minced
  • 1 Tbsp
    fresh tarragon, plus more for garnish
  • 1/4 c
    dry white wine
  • 1 c
    heavy cream
  • 1/3 c
    grated Parmigiano-Reggiano
  • 1 stick
    cold butter, cut into 8 pieces
  • salt and pepper

How To Make tarragon-reggiano pasta with peas

  • 1
    Bring a pot of salted water to a boil. Add the pasta and cook 15 minutes. Add the peas the last 5 minutes. Drain, reserving 1/2 cup pasta water.
  • 2
    In a saucepan, add the olive oil. Add the shallots and garlic and cook 1 minute. Add the tarragon and white wine and cook until the wine is reduced by half, about 4 minutes. Add the cream and cook 3 minutes.
  • 3
    Add the cheese and stir. Whisking constantly, gradually add the butter 1 piece at a time, whisking until each piece is melted before adding the next piece. If the sauce is too thick, add a little pasta water.
  • 4
    Stir in the pasta and peas and taste; adjust for salt and pepper. Serve garnished with a few tarragon leaves.

Categories & Tags for Tarragon-Reggiano Pasta with Peas: