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
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!
Add a fresh green salad and some cheesy garlic bread or herb bread and you are good to go!
Herb Pasta Recipe
Herb pasta so flavroful, you won't believe how easy it is to make this delicious dish!
- 1 pound long thin pasta, like linguine or spaghetti or any other pasta
- Salt
- 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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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!
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.
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…
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
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/