Best Tagliatelle With Rosemary And Lemon Recipes

Tagliatelle with Lemon image

Provided by Madeleine Kamman

Yield Serves 4

Number Of Ingredients 6

12 ounces tagliatelle
4 lemons
1 tablespoon olive oil
6 ounces crème fraîche
4 ounces Parmesan cheese
Salt and freshly ground pepper

Steps:

1. Cook the tagliatelle in boiling salted water until al dente. Drain.
2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.

Tagliatelle with Chicken image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 2h10m

Yield 6 to 8 servings

Number Of Ingredients 8

1 (3 1/2 pound) chicken
2 tablespoons extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup sultanas, soaked in warm water for 30 minutes
1/2 cup pine nuts, lightly toasted
1 pound tagliatelle
2 to 3 tablespoons chopped parsley leaves

Steps:

Preheat the oven to 350 degrees F.
Rub the chicken with the oil and sprinkle with the salt and pepper, then place it breast down in a roasting pan and roast for about 1 1/2 hours, or until well browned, turning it over toward the end to brown the breast. It's done when the juices run clear, not pink, when you cut into the thigh. When the chicken's nearly ready, put abundant water on for the pasta, salting it when it boils.
Take the chicken out of the oven and take the meat off the bone, leaving all that glorious burnished skin on, and cut it into small pieces. I do much of this by just pulling, without a knife, but if you haven't got asbestos hands, use a knife and fork or wait until it is cooler.
For the sauce, pour all the juices from the roasting pan into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you are ready to cook the pasta.
Cook and drain the pasta, and toss it with the sauce, chicken pieces, and parsley in a large warmed bowl.