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The world of fermentation.
In this hearty vegetarian dish, an umami-rich mushroom sauce combines with tarragon-tossed tagliatelle pasta. Red miso and mild portobellos ground the flavors in earthy richness that contrasts well with a finishing spoonful of chive-seasoned ricotta cheese. Tagliatelle is an egg noodle similar in shape to fettuccine, but with a finer texture and richer flavor. We used dried tagliatelle, which is sold bundled in nests. Refer to the package directions for cooking times.
cup whole-milk ricotta cheese
cup finely chopped fresh chives
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