WHB #88: Tarragon Linguine

WHB tarragon

Astrid from Paulchens Foodblog 22.02.2021 ** hosts the 88th edition of Kalyn’s Weekend Herb Blogging 27.04.2021 **.

At WHB #82 I bemoanded the loss of my tarragon by slug attack. But six weeks later …..

Estragon - Tarragon 002 ©WHB #88 001
WHB #82 WHB #88

… it has completely recovered. Who would have thought it?

I was thinking how to use it and I remembered a recipe from Helene of News from the kitchen. And today was the day to try it. My son deranged his schedule and I had to serve a quick lunch. And here it is:

Tarragon Linguine

Tarragon Linguine WHB #88 004

Delicious! My son also liked it, it was the first time he realized the taste of tarragon.

Edit 23.11.2017 Rezept ergänzt

Tarragon Linguine

Yield: 2 servings

©WHB #88 004

A light and quick pasta dish with tarragon and mascarpone.


  • 1 tablesp. tarragon, chopped
  • 3 tablesp. mascarpone
  • 250 grams linguine
  • salt
  • pepper, freshly ground


inspired by:
Neues aus der Küche


  1. Cook the pasta in boiling water for 8-10 minutes, or according to packet instructions, until just tender.
  2. Mix together tarragon and mascarpone season with salt and pepper to taste.
  3. When the pasta is cooked,drain well, then stir in the tarragon mascarpone and serve immediately.

total time: 20 minutes
preparation time: 5 minutes
cooking/baking time: 10 – 12 minutes


more recipes and entries in English

** 21.02.2021 http://foodblog.paulchens.org/start/ not longer available
** 27.04.2021 https://kalynskitchen.com/whos-hosting-weekend-herb-blogging/; https://kalynskitchen.com/weekend-herb-blogging-i-dont-have-dog/ no longer available

10 thoughts on “WHB #88: Tarragon Linguine

  1. kalyn (Gast)

    Hooray for Tarragon!
    I’m so happy to hear that your tarragon has recovered. I should have used the tarragon banner, duh! I’m just completely enchanted by the flavor of fresh tarragon. The linguini sounds wonderful. I can tell there is going to be a lot more tarragon in my future!

  2. John (www.johnmundell.com)

    i love tarragon,
    Especially fresh. I do find it is a very delicate herb and sometimes have to substitute the fresh for the one in the brine, although it does work well in sauce Béarnaise. Great Blog


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