For ➍ 400 g pasta s.a. linguine
4 tbs butter
1 tbs olive oil
1 clove garlic, crushed
1 bay leaf, minced
3 sage leaves, minced
1 tbs fresh rosemary, minced
1 tbs fresh thyme,chopped
1 ts fresh marjoram, chopped
1 cup fresh Italian parsley, chopped
1 cup fresh basil,chopped
Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.
Heat the olive oil in a pan over medium heat. Add the garlic, minced bay leaf, minced sage, and minced rosemary. Cook, stirring occasionally, for a few m or until fragrant.
Mix all the remaining chopped herbs together in a small bowl. Set half aside. Add the other half of the herbs to the pan and season with salt and pepper. Cook for 2 to 3 m. Remove from the heat.
Add the butter and herb mixture to the pasta and toss to coat. If the butter doesn't melt, return to the stovetop to heat briefly to melt the butter.
Add the remaining fresh chopped herbs to the pasta and toss to mix evenly.
Serve as is, or top with grated Parmigiano cheese. Or add fresh mozzarella and raw cherry tomatoes, or fried zucchini blossoms, or roasted heirloom tomatoes and Parmigiano...
Heat the olive oil in a pan over medium heat. Add the garlic, minced bay leaf, minced sage, and minced rosemary. Cook, stirring occasionally, for a few m or until fragrant.
Mix all the remaining chopped herbs together in a small bowl. Set half aside. Add the other half of the herbs to the pan and season with salt and pepper. Cook for 2 to 3 m. Remove from the heat.
Add the butter and herb mixture to the pasta and toss to coat. If the butter doesn't melt, return to the stovetop to heat briefly to melt the butter.
Add the remaining fresh chopped herbs to the pasta and toss to mix evenly.
Serve as is, or top with grated Parmigiano cheese. Or add fresh mozzarella and raw cherry tomatoes, or fried zucchini blossoms, or roasted heirloom tomatoes and Parmigiano...
