Deliciously flavorful, you won’t believe how easy this herb pasta is to make!
For our anniversary this year I gave Jim a cookbook. For the last couple of years I have been telling Jim that I would cook for the first 30 years of our marriage and he was in charge of cooking the second thirty years! I don’t think he believes me! Jim doesn’t cook. He would say he cooks but throwing a piece of meat on the grill really isn’t cooking. He does make a mean Puff up Pancake but that’s about it! I figured he needed a couple of years to practice, so for our anniversary I gave him How to Cook Everything : 2,000 Simple Recipes for Great Food by Mark Bittman.
So far he hasn’t actually cooked anything out of it but I have. I used his basic Linguine with Garlic and Oil recipe. It is a delicious base recipe that you can add so many things to. I threw in a bunch of fresh herbs and pine nuts and the result was this beautiful herb pasta recipe.
I used pine nuts, parsley, basil, thyme and chives. I chopped them all up, together and added them to the olive oil with some garlic. That is all you have to to and you have a simple, quick and delicious summer meal! A hand full of Parmesan cheese thrown in at the end is yummy too!
Herb Pasta Recipe
- 1 pound long thin pasta, like linguine or spaghetti or any other pasta
- 1/3 C extra virgin olive oil
- 2 Tbsp garlic minced
- 2 red chiles dried, or hot red pepper flakes to taste (optional)
- 1/2 C pine nuts chopped, substitute with walnuts, almonds, hazelnuts, pecans.
- 1/4 C basil chopped
- 1/4 C parsley chopped
- 1 sprig Thyme
- 2 tbsp chives chopped
- 1/2 C Parmesan cheese fresh, grated
- 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 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 3 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.
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