Herby, Creamy Pasta

Chef

Eric Gower

View

Cookbook

The Breakaway Cook: Recipes That Break Away from the Ordinary

Published by William Morrow

View

This image courtesy of Joseph DeLeo

Ravenous? This hits the hunger meter like nothing else and can be made in about fifteen minutes, start to finish. The addition of Greek yogurt, as opposed to cream, keeps the dish light, yet it tastes creamy and rich. Nice with a big Zinfandel.

Serves2

CostModerate

Kid FriendlyYes

OccasionCooking for a date

Recipe CourseMain Course

Dietary ConsiderationHalal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian

EquipmentBlender

MealDinner

MoodTired

Taste and TextureButtery, Creamy, Herby, Savory, Sweet, Tangy

Type of DishDry Pasta, Pasta

Ingredients

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large red onion, minced
1 small bunch of scallions, white and green parts, minced (about 1 cup)
Lavender Salt or kosher salt
Freshly ground black pepper
½ cup loosely packed fresh tarragon leaves, plus 1 tablespoon minced
½ cup roughly chopped fresh basil leaves, plus 1 tablespoon minced
½ cup carrot juice
2 heaping tablespoons Greek yogurt
½ pound linguine
Freshly grated Parmesan cheese

Instructions

Bring a large pot of salted water to a boil for the pasta. Meanwhile, melt the butter with the olive oil in a large skillet over medium-low heat, add the red onion, scallion, and salt and pepper to taste. Sauté until soft, about 15 minutes. Transfer to a blender and add the tarragon, basil, carrot juice, and yogurt and blend.
Cook the pasta in the boiling water until al dente, drain, and return to the pot. Gently mix in the sauce and adjust the salt. Transfer to heated bowls and top with the minced herbs and Parmesan.