Tuesday, March 17, 2009

Pasta with Spring Herbs

This was a simple side dish and so easy to pull together. You can taste all the flavors of the lemon, Parmesan, and fresh herbs with the pasta. I prepared this dish with the Scallops with Wilted Spinach and Arugula for a perfect pairing.

Pasta with Spring Herbs, Martha Stewart Living (March 2009)

½ pound dried pasta, such as strozzapreti or fusilli
½ cup roughly chopped mixed herbs, such as parsley, chervil, terragon, dill, and basil
2 tablespoons extra-virgin olive oil
2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
Coarse salt
⅛ teaspoon freshly ground pepper
½ cup (1 ounce) grated Parmesan cheese

Cook pasta in a large pot of salted water according to package directions. Drain pasta, then toss with mixed herbs, oil, lemon zest and juice, ¼ teaspoon salt, the pepper, and ¼ cup Parmesan in a large serving bowl. Serve with remaining ¼ cup cheese on the side.

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