Pasta Alla Herbe Recipe: Kick up the flavor with incredibly fresh herbs like rosemary, basil, sage and mint.
things you'll need.
2 Garlic cloves
1 sprig Rosemary
6 Basil leaves
3 Sage leaves
10 Mint leaves
5 Dandelion or chicory leaves
10 Oregano leaves
10 Lemon Balm leaves
2 tablespoons Fennel Fronds
2 tablespoons Extra Virgin Olive Oil x3
2 tablespoons Unsalted Butter
Salt as needed
1/4 cup fresh Ricotta
10 ounces Linguini Pasta
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1/4 cup fresh Ricotta 2 tablespoons Extra Virgin Olive Oil Salt as needed
instructions In a mixing bowl, whip the ricotta with two tablespoons of extra virgin olive oil and a pinch of salt until smooth and creamy.
ingredients 10 ounces Linguini Pasta
instructions Bring one gallon of water to a rolling boil in a tall pot and salt well to achieve the saltiness of seawater. Add the linguini to the pot, stirring after one minute to make sure the noodles do not stick to one another.
instructions Heat two tablespoons of extra virgin olive oil in a larger sauté pan over a low to medium flame. Add the garlic clove to the oil and sauté for two minutes or until light golden brown. Add the sprig of rosemary to the pan and sauté for one minute until the leaves just begin to pull out of the stem and remove the sprig. If a few leaves remain in the pan it is fine.
instructions Chop the herbs roughly once. Leave the pieces around ½ to 1” pieces. Toss all of the herbs together. Add 2/3 of the herbs to the pan and sauté for 30 seconds. Add a splash of the pasta water to the pan and then the butter.
ingredients 2 tablespoons Extra Virgin Olive Oil
instructions Add the cooked linguini to the pan and toss well with the wilted herbs. Add a splash of pasta water to the pan and cook the pasta with the herbs for one minute. Toss in the remaining two tablespoons of extra virgin olive oil to the pan and toss the pasta well to incorporate the oil.
instructions Divide the pasta in four bowls and top with a dollop of the whipped fresh ricotta and a pinch of the remaining fresh herbs.