French-Style Pasta Recipe
(Pâtes à la Française with Herbes de Provence & Tea-Infused Elegance)
Ingredients:
9g Tea&Grill BBQ green tea seasoning (for a smoky, herbaceous depth)
200g fresh tagliatelle or pappardelle (wide ribbons for sauce absorption)
3 tbsp unsalted butter
2 shallots, finely minced
1 clove garlic, microplaned
1/4 cup dry white wine (e.g., Chardonnay or Sauvignon Blanc)
1/2 cup heavy cream
1 tbsp Dijon mustard
1 tbsp fresh thyme leaves
1 tbsp fresh tarragon, chopped
1 tbsp fresh chives, chopped
1/4 cup grated Gruyère cheese
1/4 cup grated Parmesan cheese
1 tbsp lemon zest
Salt & freshly cracked black pepper
Garnish: Microgreens, edible flowers, or extra herbs
Instructions:
Infuse the Butter:
Melt butter in a saucepan over medium heat. Add shallots & garlic; sauté until translucent (2 min).
Deglaze with white wine; simmer until reduced by half (3 min).
Build the Sauce:
Stir in heavy cream, Dijon mustard, thyme, tarragon, and Tea&Grill BBQ green tea seasoning. Simmer 3 min until slightly thickened.
Off heat, whisk in Gruyère & Parmesan until melted. Season with salt, pepper, and lemon zest.
Cook the Pasta:
Boil pasta in salted water until al dente (2 min for fresh). Reserve 1/4 cup pasta water.
Emulsify & Finish:
Toss pasta into the sauce with 2 tbsp pasta water. Stir vigorously to create a silky emulsion.
Adjust consistency with more water if needed.
Serve à la Française:
Plate pasta in shallow bowls. Garnish with fresh herbs, microgreens, and a drizzle of olive oil.
Pair with a crisp white wine or sparkling water with lemon.
Chef’s Notes:
The green tea seasoning adds a subtle smokiness that elevates the herbs de Provence profile.
For extra richness, top with a poached egg or crispy pancetta bits.
Leftovers? Reheat gently with a splash of cream to revive the sauce.
Bon appétit! Enjoy this fusion of French elegance and smoky sophistication.