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Pasta with Lemon Tarragon Cream Sauce
and goat cheese / walnuts

Active: 30 min Total: 30 min
Lemon and tarragon bring tart, herb notes to this creamy pasta. A crumble of toasted walnuts adds a nice crunch on top.
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Ingredients

Metric
Servings:
4
Pasta with Lemon Tarragon Cream Sauce:
  • Walnuts - 1/3 cup , chopped
  • Garlic - 1 clove , chopped
  • Tarragon, fresh - 1 tsp , chopped
  • Green beans, fresh or frozen - 1 lb , 1" / 2.5cm pieces (look for pre-chopped to save time)
  • Peas, frozen - 1 cup
  • Pasta, spaghetti or linguini - 8 oz (sub any pasta shape)
  • Butter - 2 Tbsp
  • Stock, any type - 1/2 cup
  • White wine - 1/4 cup
  • Heavy cream - 1/2 cup
  • Lemon zest - 1 tsp
  • Cheese, goat - 2 oz

Prep

  1. Walnuts / Garlic / Tarragon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Green beans / Peas - If using frozen green beans, combine with peas. Defrost both vegetables in the microwave. If using fresh green beans (or if frozen aren't pre-sliced), chop into 1" / 2.5cm pieces.

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Make

  1. Bring a saucepan of water to boil. Salt generously and add pasta. If using fresh green beans, add them in the last 2 minutes of cooking (skip if using frozen). Cook until al dente, tender but not soggy.
  2. While pasta is cooking, heat a saute pan over medium heat.
  3. Add walnuts to pan, stirring often until toasted, 2 to 3 minutes. Remove from pan and set aside.
  4. Increase heat under pan to medium-high and add butter. When butter melts, add garlic and saute until fragrant, ~1 minute.
  5. Add the stock and wine and simmer until liquids reduce by about half, ~5 minutes.
  6. Reduce heat to medium and stir in cream and tarragon. Simmer to let sauce continue reducing for 3 minutes more.
  7. Stir pasta, green beans, peas and lemon zest into sauce until everything is heated through.
  8. Serve pasta with toasted walnuts and goat cheese crumbled on top. Finish with some fresh cracked black pepper. Enjoy!

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