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.
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Ingredients
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
- 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.
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Make
- 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!
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