Simple Pasta with Herbs

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

  1. Cook pasta according to package directions.

  2. While pasta cooks chop herbs and grate cheese

  3. Drain pasta and add remaining ingredients and plenty of salt and pepper.

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