Fresh Tarragon Fettuccine
Ingredients
8 ounces fresh fettuccine
2 tablespoons unsalted butter
2 tablespoons coarsely chopped fresh tarragon leaves
Kosher salt and freshly ground black pepper
250g fresh fettuccine
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons coarsely chopped fresh tarragon leaves
Sea salt and freshly ground black pepper
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
This pasta is best eaten as soon as it is made.
Make-Ahead:
Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook, stirring often to prevent the pasta from sticking together, for about 4 minutes, until tender but still firm to the bite. Drain, reserving 1/4 cup of the pasta water.
In a large sauté pan over medium heat, stir the butter and the reserved cooking water until the butter melts. Add the fettuccine with tarragon and toss to coat. Season the fettuccine to taste with salt and pepper.
Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for the remaining 3 servings.
Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook, stirring often to prevent the pasta from sticking together, for about 4 minutes, until tender but still firm to the bite. Drain, reserving 1/4 cup of the pasta water.
In a large sauté pan over medium heat, stir the butter and the reserved cooking water until the butter melts. Add the fettuccine with tarragon and toss to coat. Season the fettuccine to taste with salt and pepper.
Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for the remaining 3 servings.
