"Now that the weather is cooling off, this is our kind of weeknight recipe. It’s quick to toss together, which is the beauty of pasta, but is also so yummy, satisfying, and very flexible. For example, if you don’t have tarragon and chives, rosemary and/or sage would be delicious… sub in gluten-free pasta if you want to, and there’s a vegan option (below) to use cashew cream instead of regular cream. Of course if you’re not vegan, top this with fresh Parmigiano-Reggiano because this recipe is inspired by Parma after all!
Find the full article and recipe by Love and Lemons here.