Monday, August 18, 2008


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I've made this once before, when I took a pasta making class from Sur La Table. It was really nice. A LOT of flavor, yet light. Great way to use up the abundance of summer herbs.

Pasta with 1000 Herbs

1 lb fresh pasta (pappardelle, fettucine, linguine)
⅓ cup extra-virgin olive oil
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh basil
2 TB chopped fresh tarragon
2 TB chopped fresh mint
1 ½ tsp chopped fresh thyme
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
½ tsp chopped fresh marjoram
Salt & Pepper to taste
Grated parmesan or pecorino

Mix all the herbs, oil, salt & pepper and some grated cheese together. Serve with hot pasta.

Add chopped tomatoes if you like.
Add a little lemon zest if you like.
Serve pasta and sauce with grilled chicken or fish if you like.
Or skip the pasta and use the sauce to dress up the chicken/fish.
Or dress up some crostini.

If you don't have all the herbs, that's ok. Use what you have. Have oregano instead of marjoram. Substitute!


DC Food Blog said...

It sounds like a success! Did the flavors of the different herbs fight with each other?

ScottE. said...

The quantities here are very balanced. I remember being able to pick out some of the herbs with my serving of pasta, but other times it was just this very nice herbal flavor.

Sophie said...

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