Springtime tagliolini is fresh pasta in a garlic butter sauce with mixed herbs, toasted hazelnuts, lemon zest and Parmesan, ready in about 22 minutes. It feeds 4 and works as a quick weeknight dinner or a light spring main.
Why This Recipe Works
The herbs are the sauce here, so use at least five kinds and chop them finely by hand. A blender turns them into a dark paste, while a sharp knife keeps the pieces bright and separate, and each forkful tastes a little different.
Warm the garlic in the melted butter and don’t let it fry. Gentle heat takes the raw edge off the garlic and keeps the flavor sweet instead of bitter or burnt.
Toasted hazelnuts add crunch, and lemon zest lifts the butter and cheese. Without them the sauce would taste soft and flat. Saving half the Parmesan for the top gives you a salty finish on every plate.
Springtime Tagliolini Ingredients
- 3 ounces butter
- 1 garlic clove, peeled and very finely chopped
- 8 tablespoons finely chopped mixed fresh herbs, such as basil, mint, cilantro, dill, chervil, parsley and chives
- 1 tablespoon finely chopped sage, rosemary or oregano
- 1 ounce shelled hazelnuts, toasted
- Finely grated zest of 1/2 lemon
- 3 ounces freshly grated Parmesan, divided
- 4 tablespoons olive oil
- 1 pound fresh tagliolini or tagliatelle
- Salt and freshly ground black pepper, to taste
How To Make Springtime Tagliolini
Make the herb sauce
- Melt the butter: Melt the 3 ounces of butter in a large skillet over low heat. Keep the heat low, so the butter doesn’t brown.
- Warm the garlic: Add the chopped garlic and heat it through gently, without frying it. Fried garlic turns bitter and would take over the herbs.
- Add the flavors: Stir in the mixed herbs, the sage, the toasted hazelnuts, the lemon zest and half of the Parmesan. Then add the olive oil, salt and pepper.
Cook and toss the pasta
- Cook the pasta: Cook the 1 pound of fresh tagliolini or tagliatelle in salted boiling water for 1 minute, until al dente. If you use dried pasta, follow the package time instead, then drain.
- Toss together: Add the drained pasta to the sauce and toss until every strand is coated. If it looks dry, splash in a little of the cooking water and toss again.
- Serve: Divide among 4 plates and sprinkle the remaining Parmesan over the top. Serve right away while the pasta is warm.
Recipe Tips
- Chop by hand: Use a sharp knife and chop the herbs very fine. Blending them into a paste changes the look and the taste of the dish.
- Use five or more herbs: A mix of at least five kinds gives the sauce depth. Soft herbs like basil, dill and chives pair well with mint and parsley.
- Watch the fresh pasta: Fresh tagliolini cooks in about a minute, so have the sauce ready before the pasta goes in the water.
- Dried pasta swap: If you can’t find fresh pasta, use dried lingue di passero and cook it by the package directions.
What To Serve With Springtime Tagliolini
Serve this pasta right away as a light main dish. A crisp green salad with lemon dressing and a glass of dry white wine suit it well. Crusty bread helps mop up the herb butter left on the plate.
How To Store
- Fridge: Keep leftovers in a covered container in the fridge for up to 2 days. The herbs lose some of their brightness over time.
- Reheat: Warm the pasta in a skillet over low heat with a splash of water until hot all the way through. Add a little fresh Parmesan on top.
FAQs
Can I use dried pasta for springtime tagliolini?
Yes. Dried lingue di passero is the best match for this sauce. Cook it by the package directions, then toss it with the sauce and a little cooking water.
Which herbs work best in this pasta?
Use at least five different herbs, such as basil, mint, cilantro, dill, chervil, parsley and chives. Add one tablespoon of sage, rosemary or oregano for a deeper note.
Is this pasta vegetarian?
The ingredient list has no meat or fish, so it is vegetarian. Parmesan is traditionally made with animal rennet, so check the label if you cook for strict vegetarians.
Why is my sauce dry?
Fresh pasta soaks up butter and oil fast. Add a little of the pasta cooking water, a splash at a time, and toss until the sauce coats the strands again.
Nutrition
Estimated per serving (1 of 4), worked out from the ingredients.
- Calories: about 690 kcal
- Total Fat: 41g
- Total Carbohydrate: 62g
- Dietary Fiber: 4g
- Protein: 21g
Springtime Tagliolini
4
servings12
minutes10
minutes22
minutesFresh tagliolini tossed with garlic butter, a big handful of chopped herbs, toasted hazelnuts, lemon zest and Parmesan. A light spring pasta for 4 that comes together in 20 minutes.
Ingredients
3 ounces butter
1 garlic clove, peeled and very finely chopped
8 tablespoons finely chopped mixed fresh herbs, such as basil, mint, cilantro, dill, chervil, parsley and chives
1 tablespoon finely chopped sage, rosemary or oregano
1 ounce shelled hazelnuts, toasted
Finely grated zest of 1/2 lemon
3 ounces freshly grated Parmesan, divided
4 tablespoons olive oil
1 pound fresh tagliolini or tagliatelle
Salt and freshly ground black pepper, to taste
Directions
- Melt the butter: Melt the 3 ounces of butter in a large skillet over low heat. Keep the heat low, so the butter doesn’t brown.
- Warm the garlic: Add the chopped garlic and heat it through gently, without frying it. Fried garlic turns bitter and would take over the herbs.
- Add the flavors: Stir in the mixed herbs, the sage, the toasted hazelnuts, the lemon zest and half of the Parmesan. Then add the olive oil, salt and pepper.
- Cook the pasta: Cook the 1 pound of fresh tagliolini or tagliatelle in salted boiling water for 1 minute, until al dente. If you use dried pasta, follow the package time instead, then drain.
- Toss together: Add the drained pasta to the sauce and toss until every strand is coated. If it looks dry, splash in a little of the cooking water and toss again.
- Serve: Divide among 4 plates and sprinkle the remaining Parmesan over the top. Serve right away while the pasta is warm.
