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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.

Recipe by Cooking Light April 2016


Credit: Iain Bagwell

Recipe Summary

21 mins
21 mins
Serves 6 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Bring stock to a simmer in a medium saucepan over medium heat.

  • 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.

Nutrition Facts

351 calories; fat 12.7g; saturated fat 3.4g; mono fat 7.2g; poly fat 1.2g; protein 15g; carbohydrates 44g; fiber 6g; cholesterol 11mg; iron 4mg; sodium 470mg; calcium 123mg; sugars 7g.