Cheese, Egg, and Cream Based Recipes - Tarragon Peppered Tagliatelle

Ingredients                          

• 225 g/8 oz tagliatelle

• 25 g/1 oz/2 tbsp butter

• 1 small onion, finely chopped

• 30 ml/2 tbsp chopped tarragon

• 30 ml/2 tbsp white wine vinegar

• 30 ml/2 tbsp dry white wine

• 150 g/5 oz/2/3 cup soft cheese with black pepper

• 150 ml/2/3 cup single (light) cream

• 2 pastrami slices, cut in thin strips

• A few tarragon sprigs

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Method:

1. Cook the tagliatelle according to the packet directions. Drain and return to the pan.

2. Meanwhile, melt the butter in a saucepan. Add the onion and cook gently for 2 minutes until softened but not browned.

3. Add the chopped tarragon, vinegar and wine and boil rapidly until well reduced and thickened.

4. Stir in the cheese and cream and heat through gently for 2-3 minutes. Add to the pasta and toss lightly.

5. Pile on to serving plates and garnish with the pastrami and a few tarragon sprigs.