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.