Ingredients
- For the butter:
- 3 shallots, peeled and finely diced
- 100ml red wine vinegar
- A few twists of black pepper
- Some tarragon stalks
- 454g soft butter
- 1tbsp Dijon mustard
- 2tbsp chopped fresh tarragon leaves
- 500g rigatoni pasta
- Some leftover roast chicken, diced (use two cooked chicken breasts if you have no leftovers)
- 100g Parmesan, grated
1 Put the shallots, red wine vinegar, pepper and tarragon stalks into a pan. Reduce the vinegar until it has nearly evaporated, then remove from the heat.
2 Put the butter into a mixing bowl, then beat for three minutes until it becomes light and fluffy.
3 Add the mustard and chopped tarragon, remove the tarragon stalks from the reduction, then add it to the butter.
4 Roll the butter in parchment and keep in the fridge.
5 Cook the pasta as per instructions, then drain, leaving a little of the cooking liquid in the pot (about half a cup).
6 Slice off a quarter of the butter and add it to the pasta along with the chicken. Season and serve with the grated Parmesan on top.
