It is embarrassing to think how often I cook this pasta. It hits the spot for even the most serious of pasta cravings. Whatever herbs I have lurking about go in, sometimes oregano, perhaps basil, in desperate times just parsley. Often I will just take my scissors outside to our basic potted herb garden and snip away at whatever looks most appealing.
I think it is worth saying that I never – ever – measure anything for this recipe. If you are a stickler for a recipe, relinquish your control and try this one just by eye. So what if you add a bit of extra parmesan or a few more herbs. The pasta will probably taste better for it and you will enjoy it all the more for being relaxed when making it.
Rosemary, Thyme and Mint Pasta
Serves 2
200g Linguine (or other long pasta)
50g butter
1 cup mixed herbs (rosemary, mint, basil, thyme etc)
50g parmesan, grated
Cook the pasta according to the packet instructions. Meanwhile, chop the herbs finely and grate the parmesan. When the pasta is al dente (still with bite and not flaccid), drain briefly in a colander before returning to the saucepan or a bowl. Add in the butter and herbs and toss to melt the butter and distribute the herbs. The hot pasta will melt the butter and heat the herbs enough to release their flavour. Mix through the parmesan and season with salt and pepper.
© An original recipe by Chantelle Thompson. Photograph by Claire Dalziel. Please do not reproduce without permission.
Thank you SO MUCH!!! this idea is a life saver. I’ll just use up my left over herbs in a pasta dish, maybe throw in some chicken with it. That’s Brilliant! Thanks!