Name: Tagliarini alle Erbe Fresche (Tagliarini with Fresh Herb Sauce)
Yield: Makes 4 servings
Cuisine: Italian
Ingredients: ⅛ cup/2 tablespoons/15 g fresh rosemary needles; ¼ cup/4 tablespoons/30 g fresh basil leaves, preferably tiny ones; ⅛ cup/2 tablespoons/15 g fresh marjoram; 1 pinch sea salt (optional); ⅛ cup/2 tablespoons/15 g fresh thyme; ⅛ cup/2 tablespoons/15 g fresh sage; 1/16 cup/1 tablespoon/7 g fresh mint (optional); 12 ounces/¾ pound/350 g tagliarini or penne; 1 cup/½ pint/225 ml light cream

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

Ideally, you would want to use fresh tagliarini here, but you may also employ dried tagliarini, especially if they are made with eggs. While this sauce also works with a non-egg pasta such as penne, it is not quite as enchanting. The portions here are for a delicate first course to a meal rather than a heaping bowl of pasta.

Ingredients

1 pinch sea salt (optional)
¼ cup/4 tablespoons/30

Method

Set a large pot of cold water to boil. Once it reaches a rolling boil, you may, if you wish, toss in a pinch of sea salt. This will be the water in which you cook the pasta. In a mortar combine all of the herbs and gently pound them until they break into little pieces. You are not making a paste, so there should be minimal pounding of the herbs. Once this is accomplished, you have a deci