There is something about a creamy citrus sauce with pasta that may be very addictive. Add fresh tarragon, with its anise aroma and licorice flavor and your Creamy Pasta with Citrus and Tarragon becomes delicately delicious.
The mind works in mysterious ways, don’t you think? When I inhale the aroma of tarragon, my mind always wonders home, home as it Holland. Tarragon reminds me of licorice, a popular candy in the Netherlands, called ‘drop’. A candy that comes in many varieties, from sweet to salt, hard and soft, all colors and shapes. I never ate a lot of licorice, but I did, and still like it. My parents raised us kids, as healthy as they could and that did not include a lot of candy. Licorice is and was the one I liked the most. When I see tarragon, anise, fennel, it always reminds me of home.
The reverse also works. Certain sounds, aromas, pictures, experiences, or taste may remind us of something bad, or negative. The usual, logical response of our body/mind is a rejection in some form. Our mind even goes further. If we perceive something to be negative, it is likely that your first experience will be reserved or you will even reject it.
Key Ingredients in This Recipe
- Tagliatelle pasta
- Cream
- Lemon zest
- Orange zest
- Tarragon
- Parmigiano Reggiano
This Creamy Pasta with Citrus and Tarragon recipe is a easy and fast to make, especially when you use fresh pasta. The combination of cream and citrus is something I tried before and absolutely love it, the addition of tarragon is new.
It sounds like a small thing and agreed, the addition of a herb is not ground breaking. But tarragon has a rather powerful flavor and aroma and does change the flavor of the entire dish. The combination is indeed something to try; it creates a delicate flavor.
How to make this Pasta with Citrus and Tarragon
- Combine cream and lemon and orange zest in a skillet and cook over medium heat. Stir frequently, until the sauce lightly coats the back of the spoon and sides of the pan. This will only take max. 5 minutes after boiling.
- Add the chopped tarragon and salt and pepper to taste. You want to hold some of the zest and the tarragon leaves for decoration.
- Cook the pasta according to the directions on the packaging. Drain pasta and transfer to the cream sauce, mix to coat
- Add some grated Parmigiano Reggiano cheese, and salt and pepper if needed.
- Sprinkle with some zest and chopped tarragon or tarragon leaves and serve immediately.
This recipe does not include a lot of sauce, so the pasta cools off very quickly. You can serve it on a plate or try to make a little pasta tower. It’s easier to make a tower with spaghetti than with tagliatelle, but with this Creamy Pasta with Citrus and Tarragon it kinda worked.
Recipes with Cream-Citrus Sauces to Try
Creamy Pasta with Citrus and Tarragon
Ingredients
- 6 ounces tagliatelle pasta fresh
- 1 cup cream
- 1/2 lemon zest only
- 1/2 orange zest only
- 1/4 cup fresh tarragon chopped
- 1/4 cup Parmigiano Reggiano grated
- salt and pepper
Instructions
- Combine cream and lemon and orange zest in a skillet and cook over medium heat. Stir frequently, until the sauce lightly coats the back of the spoon and sides of the pan.This will only take max. 5 minutes after boiling. Keep a little bit of the zest for decoration.
- Add the chopped tarragon and salt and pepper to taste. Keep some tarragon leaves for decoration.
- Cook the pasta according to the directions on the packaging.
- Drain pasta and transfer to the cream sauce, mix to coat and add the cheese, and salt and pepper if needed.
- Serve immediately and sprinkle with some zest and chopped tarragon or tarragon leaves.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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