Pasta With Citrus Herb Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• Melt butter in a saucepan over medium heat. Stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. Bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
• Season sauce with salt and pepper. Stir cooked pasta into the butter sauce to coat.

Steps:

• Set the yogurt in a sieve set over a bowl to strain and come to room temperature, about 1 hour.
• Fill a large pot with water and bring to a boil. Season generously with salt. Add fettuccine and cook until al dente, about 2 minutes less than the box instructions. Drain, reserving 1 cup pasta water.
• Combine feta, yogurt, garlic, lemon zest and juice, olive oil and half the herbs in a large bowl, then season with salt and pepper. Mix until well blended.
• Add the hot cooked pasta and toss to coat. Add some pasta water until sauce is at desired consistency. Taste and adjust seasoning. Transfer to serving bowls and garnish with Pecorino-Romano and the remaining chopped herbs.

Steps:

• Bring a large pot of water to a boil. Meanwhile, in a large bowl or pasta bowl, combine the herbs, lemon zest, garlic, lemon juice and olive oil.
• When the water comes to a boil, salt generously and add the pasta. A few minutes before the pasta is done, add the peas to the water. When the pasta is just about al dente, remove a half cup of the cooking water and add to the bowl with the herbs. Drain the pasta and peas, toss with the herb mixture and the cheese, and serve.

Steps:

• Bring a large pot of salted water to a boil. In a small saucepan, combine the heavy cream, sage, thyme, rosemary, cinnamon and a pinch of salt and pepper. Bring to a simmer over medium and cook until the cream has thickened slightly and is reduced to about 1 cup, 12 to 15 minutes, adjusting the heat as needed to maintain a gentle simmer. Remove from heat until the pasta's ready.
• When the cream is at the halfway point, add the pasta to the boiling water and cook until a minute or 2 shy of al dente. About 3 minutes before draining the pasta, add the greens to the water. Reserve 1/2 cup pasta water, then drain the pasta and greens with a colander and return to the pot.
• Place the just-used colander over the pot of pasta, then strain the infused cream through the colander into the noodles. (Discard or compost the herbs and cinnamon stick.) Add the 1/2 cup pasta water to the pasta, set over medium-high heat, and cook, tossing, until the sauce glosses the noodles, 3 to 4 minutes. Season to taste with salt and pepper.