Jun. 6th, 2017

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Herb-Crushed Pasta
by Posie Harwood

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. (less) —Posie Harwood

Serves 4

1 pound pasta
4 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
1 bay leaf, minced
3 sage leaves, minced
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh marjoram
1 cup chopped fresh Italian parsley
1 cup chopped fresh basil

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

Add the remaining fresh chopped herbs to the pasta and toss to mix evenly.
Serve as is, or top with grated Parmesan cheese

Herb-Crusted Pasta


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