Crushed-Herb Pasta

 

This recipe showcases the freshness of summer herbs and comes together in two shakes of a lamb's tail! This is a great way to use up those herbs from your CSA share.

 

Crushed-Herb Pasta

1 pound pasta

4 Tbsp butter

1  Tbsp olive oil

2 cloves garlic, crushed

some chives or garlic chives

3 sage leaves, minced

1 Tbsp minced fresh rosemary

1 Tbsp chopped fresh thyme

1 tsp chopped fresh oregano

1 cup chopped fresh Italian parsley

1 cup chopped fresh basil

Parmesan cheese to top

  1. Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.

  2. Heat the olive oil in a pan over medium heat. Add the garlic, minced bay leaf, minced sage, and minced rosemary. Cook, stirring occasionally, for a few minutes or until fragrant.

  3. Mix all the remaining chopped herbs together in a small bowl. Set half aside. Add the other half of the herbs to the pan and season with salt and pepper. Cook for 2 to 3 minutes. Remove from the heat.

  4. Add the butter and herb mixture to the pasta and toss to coat. If the butter doesn't melt, return to the stovetop to heat briefly to melt the butter.

  5. Add the remaining fresh chopped herbs to the pasta and toss to mix evenly.

  6. Serve as is, or top with grated Parmesan cheese.

 

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