Chef Jerry Traunfeld, owner of Poppy in Seattle and author of The Herbfarm Cookbook gave me this recipe when he was at the Garden Home Retreat for the May 2011 Tale of Two Farms. It’s a delicious example of how fresh herbs make simple-to-prepare dishes extraordinary tasting.
- Category: Entree
- 6 ounces fettuccine noodles
- 3 tablespoons parmigiano-reggiano, finely grated
- 1 tablespoon butter, unsalted
- 2 teaspoons chervil, chopped
- 1 teaspoon chives, finely chopped
- 1/2 cup whole milk ricotta
- 1 tablespoon tarragon, chopped
- 1/4 teaspoon kosher salt
- 2 tablespoons parsley, chopped
- black pepper, ground
- Bring a large pot of salted water to a boil.
- Put the butter in a large stainless steel mixing bowl and set it on top of the boiling water. When melted, take it off the water and stir in the ricotta, herbs, Parmigiano, and salt.
- Boil the pasta until tender but still slightly firm, usually about 2 to 4 minutes. Scoop about 1/2 cup of the cooking water from the pot, then drain the noodles. Using tongs, toss them with the ricotta and herbs along with as much of the reserved pasta water it takes to create a creamy sauce. Grind some black pepper on top and serve immediately in warm bowls.
- Grind some black pepper on top and serve immediately in warm bowls.