Pasta with Lemon Tarragon Cream Sauce
and goat cheese / walnuts
Lemon and tarragon bring tart, herb notes to this creamy pasta. A crumble of toasted walnuts adds a nice crunch on top.
- 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
- Walnuts / Garlic / Tarragon - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- 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.
- 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.
- While pasta is cooking, heat a saute pan over medium heat.
- Add walnuts to pan, stirring often until toasted, 2 to 3 minutes. Remove from pan and set aside.
- Increase heat under pan to medium-high and add butter. When butter melts, add garlic and saute until fragrant, ~1 minute.
- Add the stock and wine and simmer until liquids reduce by about half, ~5 minutes.
- Reduce heat to medium and stir in cream and tarragon. Simmer to let sauce continue reducing for 3 minutes more.
- Stir pasta, green beans, peas and lemon zest into sauce until everything is heated through.
- Serve pasta with toasted walnuts and goat cheese crumbled on top. Finish with some fresh cracked black pepper. Enjoy!
Good meal but left us still a bit hungry!0 Helpful
Dude this is awesome! It wasn't really that hard to make, but it presents and tastes so fancy. I did use halibut this time but feel certain it would be super tasty with swordfish or with a less expensive option as well. Also, I don't really keep couscous around, so I used quinoa. Worked out just fine!0 Helpful
I usually avoid the fish recipes because I'm not a huge fan of fish. But this recipe is excellent, and I could have nommed about 10 more of the stuffed tomatoes, too.0 Helpful
Writing this week's after the fact. But I remember halibut was crazy spend so I used another fish recommended by person at fish counter. Recipe turned out okay but I think I didn't really execute well.0 Helpful
Used Swai instead of halibut.0 Helpful
I used greek yogurt instead of mayonaise. In the dressing, I halved the oil and doubled the mustard. I didn't have any lemon, but used lime instead - absolutely yummy.0 Helpful