Brown Butter Walnut And Tarragon Farfalle
When I first dreamt up this pasta the intention was to create it with sage. Let me set the stage. Its a rainy, blustery Sunday evening in Toronto. The mister is on the couch chatting with his son over FaceTime and I am prepping away. The rain is intense but we are cozy and dry, perfect night for a pasta feed. I go upstairs to my terrace to pick some sage leaves and that’s when I realize they are past all hope and not useable for my recipe. I head back down the stairs and lament to the mister our sage is dead. He valiantly responds with, I can go to the store. He takes off with son still on FaceTime and trudges to our local grocery store. Upon his return I am sautéing brown butter and walnuts. He is still on said FaceTime but drops what he thinks is sage on the counter. I say THANK YOU and he disappears to finish his conversation. I take one look at the herbs and say THAT’S NOT SAGE, its TARRAGON! And this is how this insanely tasty pasta was born.