Mains
A light, fresh pasta dish that is perfect for ready-made ravioli (or your favorite noodle).
Servings: 4
Time: 30 mins
For the pea puree:
Place a large pot of salted water over high heat and bring it to a boil. While the water is heating up, get a bowl of ice water ready. When the water comes to a rolling boil, drop in the peas and the scallions and cook for 30 seconds. Immediately remove them to the ice bath. Reserve ¼ cup of cooking water.
After cooling the peas and scallions, add them to a blender along with the salt, lemon zest and half of the reserved cooking water. Blend on high until smooth, adding small amounts of water to keep mixture loose and silky. Use a fine mesh strainer to remove any remaining bits of skin. Set aside.
For the sauce:
Add the heavy cream, garlic, and tarragon sprig in a large saucepan and bring to a boil. Cook until the cream reduces by half and coats the back of a spoon (about ten minutes). Remove the garlic and the tarragon. Season with salt and pepper.
Add the pea puree, lemon juice and chopped tarragon to the sauce, stirring over low heat. If it cooks too long or high, the sauce might turn brown, which don't affect the taste.
Boil the pasta according to package directions. Add the sauce to to the pasta, tossing to coat. Garnish with peas, a shower of lemon zest, and chopped tarragon. Serve immediately.
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