There's absolutely nothing special to this recipe - except the incredible end result. I'm specifying a typical mixture of herbs, but you can use any combination that is to your taste.
Since thyme is a little stronger by volume than tarragon and mint, the quantity is less. That's not a bad general rule - the smaller the leaf of an herb, the less quantity you should use compared to other herbs.
Notice that I don't use garlic in this recipe - I didn't want it to compete with the herbs for attention.
1 pound semolina pasta (Barilla brand is good quality and value)
2 tablespoons olive oil or butter
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
2 teaspoons fresh thyme leaves (chopped or whole)
1/4 cup or more Parmigiano Reggiano
- Cook pasta according to package directions.
- While pasta cooks chop herbs and grate cheese
- Drain pasta and add remaining ingredients and plenty of salt and pepper.
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