• Country food: easy spring lunch

    by  • 24/04/2014 • Country food • 0 Comments

    Spring supper

    Simple spring lunch: tagliatelle with a fresh herb and tomato sauce

    Chervil’s a great herb for summer but often overlooked as it’s not widely available. No matter – get planting now as it’s one of the easiest herbs to grow and will be ready for harvesting after only six to eight weeks. It has a lovely mild and subtle taste, a little like parsley, but with a gentle, aniseedy warmth. Delicately flavoured chervil is key in this delicious sauce for pasta – served either alone or with flaked white fish, chicken or mozzarella. It’s also lovely with new potatoes, scrambled eggs and scattered over roasted fennel.

    Serves 4

    4 ripe tomatoes, skinned and seeds removed
    50g sun-dried tomatoes in olive oil, drained
    1 tsp coriander seeds
    1 tsp cumin seeds
    15g chervil
    1 garlic clove, crushed
    Finely grated zest of 1 lime, plus 2 tbsps juice
    150ml extra virgin olive oil
    Salt and freshly ground black pepper
    250g dried tagliatelle or other ribbon pasta
    Freshly grated Parmesan cheese, to serve, optional

    1 Thinly slice the tomatoes. Finely chop the sun-dried tomatoes. Use the olive oil that the tomatoes came in towards the oil needed for the sauce. Lightly crush the coriander and cumin seeds using a pestle and mortar. Discard tough stalks from the chervil and roughly chop.

    2 Mix all the sauce ingredients (everything but the pasta and Parmesan) together in a bowl, adding a little seasoning, and leave to stand until ready to serve.

    3 Bring a large saucepan of salted water to the boil and cook the pasta until just tender. While the pasta is cooking tip the sauce into a small saucepan and heat through gently. Lightly drain the pasta and toss with the sauce, adding a sprinkling of Parmesan cheese if liked.

     Recipe: Joanna Farrow. Photograph: Myles New

    Leave a Reply

    Your email address will not be published. Required fields are marked *