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Deliciously flavorful, you won’t believe how easy this herb pasta is to make! It comes together in a matter of minutes.
Why You’ll Love This Recipe
This recipe for fresh herb pasta is for “one of those days”! You know, those days when you have no time to cook. This herb pasta is perfect when life is crazy, everyone is going a million different directions and you need something quick and easy that the whole family will eat!
One of the things I love about this recipe is that it is so flexible, you can substitute different herbs depending what you may have on hand, or what is in your garden. You can also substitute a different nut depending on your preference and what is on hand.
If you want a little protein, you can also add in some chicken or bacon.
Ingredients Needed
- Pasta. I prefer thin spaghetti but you can use whatever is your favorite, linguine works great or even a penne pasta.Â
- Herbs. I used fresh parsley, basil, thyme and chives but you can totally use any favorite herb. See below for a dried herb substitution.
- Olive Oil. Use a good quality olive oil for the best flavor.
- Parmesan Cheese. This is used as a garnish on top.
- Nuts. My favorite is pine nuts but they can be hard to find and are expensive. You can also use hazelnuts or walnuts.
- Garlic. Fresh, minced cloves garlic are best.
How to Make Garlic and Herb Pasta
- Cook pasta according to the directions on the package.Â
- Heat oil in a skillet. Once hot, add nuts.Â
- Toast the nuts, stirring frequently until they become fragrant and are light brown, about 1 – 2 minutes.
- Turn down the heat to medium low and stir in chilies, garlic, and a large pinch of salt.
- Sauté the garlic, stirring occasionally, until it turns golden, about 2 minutes
- Add in the herb mixture.
- Add drained pasta to the garlic herb mixture and toss.Â
- Taste and adjust the seasoning as needed.
- Toss with Parmesan cheese and serve.
Tips from Leigh Anne
- The herb mixture may absorb all the oil. If it does, add a little more oil or pasta water when you toss it with the pasta.
- I often precook my pasta in the morning and then just store it in the fridge until I’m ready to use it. Bring water to boil in a large pot, cook pasta to al dente stage and then drain it in a colander and run water over it to remove the starch. I then add in a bit of olive oil and put it into a plastic zippered bag or an airtight container. When I’m ready to use it I put it into a strainer and run warm water over it.
- To reheat your herb pasta I like to do it in the microwave. For the pasta into a wreath shape, so there is a hole in the middle and then reheat. It will reheat more evenly this way.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
If you don’t have any fresh herbs on hand you can substitute dried herbs by using 1/2 the amount, instead of 1/4 cup fresh basil (which is 4 Tbsp), I would just use 1 -2 Tbsp dried basil.
How can I spice up my herb pasta?
If you want to add a touch of heat to this pasta sprinkle some red pepper flakes on top of the finished pasta or in with the herbs.
If you love herb pasta try these other great recipes to try:
Be sure and follow me over on You Tube for weekly cooking demos.
Garlic and Herb Pasta
Ingredients
- 1/2 lb. pasta thin pasta, like linguine or spaghetti or any other pasta
- Salt
- 1/3 cup extra virgin olive oil
- 2 Tbsp garlic minced
- 1/2-1 tsp red chili flakes optional
- 1/2 cup pine nuts substitute with walnuts, almonds, hazelnuts, pecans.
- 1/4 cup basil finely chopped
- 1/4 cup parsley finely chopped
- 1 sprig Thyme
- 2 tbsp chives chopped
- 1/2 cup Parmesan cheese fresh, grated
Instructions
- Cook pasta according to package directions.
- Heat oil in a skillet. Once hot, add nuts. Brown the nuts, stirring frequently.
- Once the nuts start to toast and become fragrant (about 1-2 minutes), turn down the heat to medium low and stir in chilies, garlic, and a large pinch of salt.
- Let the garlic sizzle a bit, stirring occasionally, until it turns golden (about 2 minutes). Add in the herb mixture.
- The herb mixture may absorb all the oil. If it does, add a little more oil or pasta water when you toss it with the pasta.
- Add drained pasta to the garlic herb mixture and toss. Taste and adjust the seasoning, toss with Parmesan cheese and serve.
Tips & Notes:
- I often precook my pasta in the morning and then just store it in the fridge until I’m ready to use it. Bring water to boil in a large pot, cook pasta to al dente stage and then drain it in a colander and run water over it to remove the starch. I then add in a bit of olive oil and put it into a plastic zippered bag or an airtight container. When I’m ready to use it I put it into a strainer and run warm water over it.
- To reheat your pasta I like to do it in the microwave. For the pasta into a wreath shape, so there is a hole in the middle and then reheat. It will reheat more evenly this way.
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Cat says
Hmmm – now my interest is peaked – I will have to to and pick up Mark’s book. I have a question. I recall reading on your blog somewhere about how to set up a blog. I can’t find it – would you mind directing me to the spot.
Happy Canada Day to all your fellow Canadian readers!
By the way – I am from Manitoba (currently in Alberta)and have been to Lake Winnipeg many a time! Great place to relax (minus the horrific mosqutoes!) Ta
Cat
Leigh Anne says
Cat,
The info on setting up a blog is over at ilashgirls – here is the link. If you have any more questions please just email me and I’m happy to help!
Here’s na link to the post.http://ilashgirls.com/become-a-blogger/
marti says
This sounds and looks yummy.
No wonder your husband doesn’t cook. You are SO good at it!
I’m sure he has other talents…
Ellen says
I was so happy to see you sharing Mark’s book “How To Cook Everything”. He’s a friend of mine and one the “best” cookbook authors around. This book is my go to for so many basic recipes and everything in it is always good. I suggest this to anyone and everyone that cooks. You will use it over and over and over again. Oh yeah…..regarding the recipe for Linguine with Garlic and Oil….I use this as my base for Linguine with Clams. Also good with shrimp and chicken. Yummmmmmm….now I’m hungry. Think I’ll make this for dinner.
Melinda says
I can practically smell it, as I read through your description! I am going to do a cooking lesson with the boys next week, using this!