More tarragon today – I'm obviously just in a tarragon mood. Fresh is in some ways best, but on the other hand it can be a bit tough (unless you take the time to take every single leaf off the stalk, in which case you'll need far more free time on your hands than is healthy). The dried stuff is perfectly acceptable.
Serves 2
100g penne pasta (or any other pasta – I'm not a purist)
2tbsp olive oil
8 shallots
100g button mushrooms
450g fresh tomatoes, preferably on the vine
1 tin chickpeas (or use the equivalent dried, unless you're like me and are incapable of remembering that you've left something on to cook)
8oz creme fraiche (half fat will do)
3tsp dried tarragon
salt and pepper to taste
1. Boil the penne following the instructions on the packet.
2. While it is cooking, slice the shallots and fry them in olive oil over a gentle flame until soft. Make sure you stir regularly and do not allow them to brown.
3. Slice the mushrooms, add them to the pan with the shallots and fry until cooked.
4. Slice the tomatoes, add to the pan and fry for 2 minutes.
5. Stir in the chick peas, tarragon, creme fraiche and seasoning, and cook for 2 minutes or until hot.
6. Stir in the cooked pasta.
