Author Notes
This brilliant and wholly green recipe from the De Cecco pasta box uses herbs in two ways: first, sautéed with crushed garlic, and then added fresh by the handful with a knob of butter to finish the dish. It's beautiful alone and would pair with almost any summer vegetable. —Posie (Harwood) Brien
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Ingredients
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1 pound
pasta
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4 tablespoons
butter
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1 tablespoon
olive oil
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1
clove garlic, crushed
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1
bay leaf, minced
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3
sage leaves, minced
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1 tablespoon
minced fresh rosemary
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1 tablespoon
chopped fresh thyme
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1 teaspoon
chopped fresh marjoram
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1 cup
chopped fresh Italian parsley
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1 cup
chopped fresh basil
Directions
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Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
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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.
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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.
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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.
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Add the remaining fresh chopped herbs to the pasta and toss to mix evenly.
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Serve as is, or top with grated Parmesan cheese.
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