Serious Eats: Recipes
Sunday Brunch: Tagliatelle with Rosemary and Lemon
When the weather gets warmer I like to eat a light pasta dish for brunch. This recipe, adapted from Patricia Wells' The Provence Cookbook, is featherlight and the essence of summer. Note: I halved the amount of rosemary Wells called for. There's still plenty of rosemary flavor in this dish.