Spring Herb Pasta
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 handfuls herbs, such as B. nettle, ground elder, garlic mustard, ground man, parsley, chives, etc.
- 500 g pasta
- 3 clove (s) garlic, finely chopped
- 8 tablespoon olive oil
- salt and pepper
- Parmesan, grated
Print Recipe
Pin Recipe Instructions
- You can use the above Take herbs, but also basil, dill, whatever you get. Wash the herbs, let them dry and chop finely. Cook the pasta until al dente, drain and drain well.
- Heat the olive oil in a large pan over medium heat. Then briefly heat the garlic and herbs in it and then let it steep for approx. 5 minutes over reduced heat and constant stirring. Season to taste with pepper, salt - to taste!
- Put the drained noodles in the pan, mix everything well and wait until the noodles are warmed up again. Then place on the plates and serve immediately with the grated parmesan.
- For optics you can still use flowers, e.g., nasturtiums, etc., garnish.
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