Wednesday, May 18, 2005

Pasta with Spring Herbs

Pasta with Spring Herbs (Adapted from Martha Stewart)

8 ounces campenelle pasta
4 tablespoons chopped fresh basil
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
2 tablespoons extra-virgin olive oil
2 teaspoons fresh grated lemon zest
1 tablespoon fresh lemon juice
2 ounces (about 1/2 cup) fresh grated Parmesan cheese, divided
salt and fresh ground black pepper

In a large pot of boiling salted water, add pasta and cook according to package directions. Drain and place pasta back into the pot off heat. Add basil, parsley, tarragon, oil, zest, juice and 1 ounce (about 1/4 cup) cheese, tossing well to coat. Season with salt and pepper. Serve with remaining ounce (about 1/4 cup) of cheese scattered on the top.

Makes about 4 servings.

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