Easy tagliatelle pasta to make for winter

winter warming pasta

It is important to wear warm clothes during cold winter days. A delicious tagliatelle (ribbon pasta) made with chicken stock, tarragon and farmhouse butter is a great way to keep your body warm this season.

This pasta shows just how enjoyable and comforting even simple food can be in the winter. When pasta cooked in chicken stock combines with the mild flavor of tarragon butter, it makes for a classic and hearty dish. The best part is that you can make it in just half an hour.

Material

1 liter chicken stock, 250 g unsalted farmhouse butter (softened), 100 g tarragon (leaves separated, stalks separated), 1 lemon (for zest), 250 g tagliatelle.

Method of preparation

Stock Reduction: Boil the chicken stock in a wide pan and cook on low flame until it reduces by about two-thirds in volume and the color turns light golden. (Add salt as per taste.)

Preparing Tarragon: Separate the tarragon leaves and add to the softened butter and mix well until it becomes a smooth herb-butter.

Extracting flavor from the stalk: Add the tarragon stems to the reduced stock and simmer for 5 minutes to infuse the flavor of the herb into the stock. Then remove the stalk.

Boiling the pasta: Boil water in a large pot, add salt and boil the tagliatelle until tender as directed on the packet.

saving water: Drain the pasta and keep aside 1-2 cups of hot water while draining.

Making the Mixture: Keep the reduced stock on low flame. Add the pasta and add half the tarragon butter. Mix gently so the stock and butter thicken over the pasta.

Taste and texture adjustments: If the taste seems strong then add pasta water to balance it. Add remaining tarragon butter for extra creaminess.

Garnish and serving: Garnish the pasta in hot bowls and serve. Sprinkle lemon zest on top and add tarragon leaves if desired.

Serve immediately: This dish is served hot.

Extra Tips

If you don’t have tarragon, use celery leaves, fresh fenugreek or kasuri methi.

Use non-salted Amul butter or ghee instead of farmhouse butter.

If you don’t have chicken stock, make a basic stock by boiling chicken bones.

Use spaghetti or other pasta instead of tagliatelle.

If you don’t have lemon zest, grate the lemon peel.