Here’s a delicious fresh pasta dish to celebrate the first day of spring! Tarragon is an interesting herb that gives an otherwise heavy dish a pop of freshness. Try something new and clean out your veggie drawer at the same time!
Total Time: 30 minutes
- Bunch of fresh tarragon, chopped (or 2 TBS dried)
- Olive Oil
- Leftover veggies (I like mushrooms, zucchini, and onions)
- Minced Garlic
- 1 lb bacon
- 1/4 cup chicken stock
- 1/4 cup heavy cream (or sour cream or cream cheese)
- Your favorite pasta
- Finely chopped roasted pecans or pine nuts (optional)
- Shredded parmesan cheese for garnish
Boil water for pasta. Heat pan and cook bacon on low heat until crispy. Cook in batches. Dump grease as necessary. While bacon is cooking, chop vegetables, and make salad and bread if you like. When bacon is cooked, drain on paper towel-lined plate. Pour all but a bit of remaining grease from pan. Toss in minced garlic and cook for no more than 1 minute. Do not let it turn brown. Add a bit of olive oil and the vegetables. Cook until soft. Add chicken stock and tarragon, bring to a boil. Season with salt and pepper. Add heavy cream and cook on low, stirring until well-mixed and at a nice consistency. Add crumbled bacon. Stir in pasta. Serve and enjoy!