Chervil tagliatelle with sauce vierge

For a flavoursome pasta dish that's simple to make, just follow Country Homes & Interiors’ easy recipe

Serves 4

4 ripe tomatoes, skinned and seeds removed 50g sun-dried tomatoes in olive oil, drained 1 tsp coriander seeds 1 tsp cumin seeds 15g chervil 1 garlic clove, crushed Finely grated zest of 1 lime, plus 2 tbsps juice 150ml extra virgin olive oil Salt and freshly ground black pepper 250g dried tagliatelle or other ribbon pasta Freshly grated Parmesan cheese, to serve, optional

Step 1) Thinly slice the tomatoes. Finely chop the sun-dried tomatoes. Use the olive oil that the tomatoes came in towards the oil needed for the sauce. Lightly crush the coriander and cumin seeds using a pestle and mortar. Discard tough stalks from the chervil and roughly chop.

Step 2) Mix all the sauce ingredients (everything but the pasta and Parmesan) together in a bowl, adding a little seasoning, and leave to stand until ready to serve.

Step 3) Bring a large saucepan of salted water to the boil and cook the pasta until just tender. While the
pasta is cooking tip the sauce into a small saucepan and heat through gently.

Step 4) Lightly drain the pasta and toss with the sauce, adding a sprinkling of Parmesan cheese if liked.

Recipe by Joanna Farrow

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