- Slowly cook the diced shallots in a pan until soft. Add the Essential Cuisine Chicken Stock Mix and 50ml of water and 30ml of white wine. Add the bayleaf and reduce by half.
- Add the cream, bring it to the simmer and let it reduce slightly before adding cubes of chilled, unsalted butter, whisking in to stop the sauce splitting.
- Pass and season the sauce through a chinois, dice the tarragon leaves and add to the velouté last minute along with either diced tomato petals or baby plum tomato quarters.
- Toss the cooked pasta in the sauce and serve.