© Jonelle Weaver
Active Time
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Total Time
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Yield
Serves : 4 TO 6

The abundance of fresh tarragon, chervil, chives and parsley—a mixture called fines herbes—is balanced here by the addition of cream and egg yolks. Note that the yolks are cooked only by the heat of the pasta, which thickens them enough to make a sauce.    Fast Weekday Pastas  

How to Make It

Step 1    

Cook the fusilli in a large pot of boiling salted water until al dente. Meanwhile, in a large stainless steel bowl, whisk the cream with the egg yolks. Stir in the chervil, chives, parsley and tarragon and season with salt and pepper. Heat the egg-yolk mixture to lukewarm by briefly setting the bowl on top of the boiling pasta water and whisking rapidly.

Step 2    

Drain the fusilli and add it to the bowl with the herb sauce; sprinkle with the cheese and toss to coat thoroughly. Serve immediately in warmed bowls.

Suggested Pairing

The herbal notes in this dish are dominant, pointing directly to an herbaceous Sauvignon Blanc. Try one from Bordeaux or California.

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