Photo: Iain Bagwell 
Hands-on Time
21 Mins
Total Time
21 Mins
Yield
Serves 6 (serving size: 1 cup)

Chervil is a much-loved herb in Greece, where it's called myronia. If unavailable, substitute 7 tablespoons fresh parsley plus 1 tablespoon fresh tarragon. You can also sub 1/2 teaspoon freshly ground black pepper for Maras. Serves 6 as a main course or 12 as a meze.

 

How to Make It

Step 1

Bring stock to a simmer in a medium saucepan over medium heat.

Step 2

Heat a high-sided sauté pan over medium-high heat. Add oil to pan. Add garlic; sauté 30 seconds. Add pasta, pepper, and salt; cook 3 minutes, stirring constantly. Add wine; cook 30 seconds. Add hot stock; bring to a boil. If using fresh peas, add to pan. If using frozen peas, add during the last 2 minutes of cooking. Cook the pasta mixture 10 minutes or until pasta is al dente, stirring frequently. Remove pan from heat; stir in chervil and the remaining ingredients.

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