My family didn't. They just don't like tarragon. Guess I get the leftovers for lunch. :-)
I've tried this recipe last week for a family dinner and found it simply delicious! I normally prepare turnip greens orecchiette, as explained here: http://worldrecipes.expo2015.org/en/recipe-orecchiette_with_turnip_greens_441.htmlwhich is one of the most traditional dishes of Apulia, especially of Bari... They never let me down! Thanks for your recipe!
We liked this dish a lot! I agree the prep time was closer to 20 minutes (but aren't they all a little more than they say) It was light and delicious. The watercress was a nice touch! I would recommend buying bagged watercress.
Mine turned out great. I didn't bother trimming the cress and it was a bit stemmy, but totally fine to eat. So my portion was way bigger than 3/4 cup (which seemed small anyway). I thought this was nice and fresh, a little bit of spice from the raw garlic. I used mini farfalle pasta.
Okay, but disappointing. BUT, the 20 mins prep time, 12 mins active must be for those who have a sous chef or test kitchen intern to do things like trim the watercress and grate the lemon. It took me at least an hour of active prep, trimming the stems off the cress alone was at least 20 mins. Like another reviewer, I had bright green sauce, and 4 oz. of cress was about 5 times as much cress as is shown in their photo. For all that effort, it was edible but bland, even with leftover steak chopped up and thrown in.
I feel like I did something wrong, but I followed the instructions. Mine turned out bright green. Nothing like the pic. It didn't taste very good either. Wondering if I should have used something different than watercress? Any suggestions? I love peas and want to make this work.
Very good! Fresh, light and easy to make. Served with grilled shrimp. Couldn't find the orecchiette so I used bow tie and added an extra clove of garlic.