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  • Andy

Herb Pasta

Updated: Apr 27, 2020

With all the wonderful fresh herbs in my garden, I decided to break with the pestos and create a creamy herb sauce for pasta.


1 lb of pasta of choice

4 egg yolks

1/2 cup heavy cream

1/4 cup of each fresh chopped chervil, chives, and Italian parsley stems removed

2 table spoons of each fresh chopped thyme and tarragon

1 teaspoon lemon zest

1/2 cup of fresh grated Parmigiano

salt and pepper to taste


Prepare pasta as directed on the package.

In a large metal, bowl whisks together all the ingredients with the exception of cheese. Just about 2 minutes from the pasta being done, place the bowl over pasta pot and whisk to warm sauce. You want it warm, not hot, whisk over water for no more than 2 minutes.

Drain pasta and place pasta in a sauce bowl and toss to coat. Next, add cheese and toss again and serve.


Enjoy cooking

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