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

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.

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