Friday, January 14, 2011

Pasta with Fresh Herbs

Yum
I've been looking for a pasta recipe with a fresh herb and olive oil dressing.  This is an adaption of Fettuccine with Fresh Herbs from Joy of Cooking.  It was really good.  I didn't use Fettuccine because the recipes calls for 1 pound of fettuccine.  I was only making 1/4 of the recipe.  How do I measure 1/4 pound of fettuccine?  I was too lazy to look it up and more importantly I don't have fettuccine.  I know 4 cups of dried pasta is about 1 pound of pasta.  So I used a heaping cup of bowtie pasta.  I think I could have used 1 1/2 cups of bowtie pasta.  My changes were to add a minced garlic clove. I also significantly reduced the Parmesan cheese and used a little less basil.  Next time I'm going to try to make it without the cheese to eliminate a significant amount of the fat from this recipe.

Pasta with Fresh Herbs
Adapted from Joy of Cooking

One heaping cup of whole wheat bow tie pasta
One clove of garlic, minced
1/4 cup minced chives
little less than 1/4 cup minced basil
pinch of dried oregano
1 tbsp extra-virgin olive oil
1/8 cup Parmesan cheese
salt and freshly ground black pepper to taste.

Boil the pasta in salted water.
Meanwhile combine remaining ingredients in a bowl.
Drain pasta and reserve 1/8 cup of the cooking liquid.
Add the pasta to the herb mixture.
Add the reserved cooking liquid as deserved.  I used about half of the reserved liquid.

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