This Garlic Butter White Wine Pasta with Fresh Herbs recipe is so easy but SO good! Made with a delicious sauce, fresh herbs, breadcrumbs, lemon and cheese.
2cupsfresh herbs(I used a mix of parsley chervil and tarragon)
2shallotschopped
5clovesgarlicfinely minced
½teaspoonchili flakes
1cupwhite wine
1bayleaf
1 ½cupschicken stockor more as needed
½cupheavy creamor moree as needed
2tablespoonsbutter
salt & pepperto taste
finely grated lemon zestextra chili flakes, parmesan cheese and watercress, to serve
Instructions
Make the breadcrumbs by roasting the bread in one tablespoon olive oil until completely toasted, about five to ten minutes. Chop the herbs and add to the breadcrumbs right before serving to prevent from getting soggy.
Bring a large pot of water to the boil, salt generously and cook the pasta just al dente.
In the meantime, heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add the shallots and cook for a minute. Add the minced garlic and chili flakes and cook for another two minutes. Deglaze with the white wine, add the bayleaf and simmer for three minutes. Pour in 1 ½ cups chicken stock and cook for another five minutes. If the sauce seems too dry, add more stock. Take off the heat, stir in the cream and butter and season with salt and pepper to taste. Again, if the sauce seems too dry, add more cream tablespoon by tablespoon until you like the consistency.
Toss the hot pasta with the sauce, divide between four plates and top with breadcrumbs, finely grated lemon zest, extra chili and parmesan cheese. Serve with watercress, if desired.
Notes
Alternatively, make your own pasta from 125g all-purpose flour, 125g durum semolina and 2 ½ extra large eggs OR use store bought fresh.