As I have an abundance of tarragon and chives, I thought of this old recipe from Graham Kerr, thankfully recalled by J!
I altered it a bit, as didn't require a thickening agent. Tastes like perogies - ochen vkusno!
Saute 3 chopped shallots in a bit of oil/butter, then add:
2 cups yogurt
1/3 cup white wine
3 tbsp or so parmesan
3 tbsp or so low fat cream cheese
Cook pasta (I used 600 g wholewheat 4 cheese tortellini). Last 2 mins, add a bunch of chopped asperagus to blanch, drain
Combine sauce with cooked tortellini and stir in a whack of chopped tarragon and chives.
I like the precision in the measurements: "a whack" is just the right amount.
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