I have
vivid memories of my mother cooking pasta and parsley for me when I was young.
For some reason it was my favourite dish. She would marvel at this, as it was
so simple in terms of ingredients and the cooking process. I think I have just
always loved fresh herbs in cooking. There is nothing better than the unique
and distinctive flavours they provide to dishes. Without the herbs in this dish
the pasta would be bland and tasteless. You add a few choice herbs to the mix
and voila; you have yourself a garden-fresh, vibrant meal.
- 500g gluten-free pasta
- 1 cup comprising of fresh parsley, fresh chives & fresh basil, finely chopped
- 1 teaspoon grape seed / olive oil
- 2 cloves garlic, finely chopped
- sea salt
COOKING
1. Bring a large saucepan of water to the boil, adding a pinch or two of salt. When water is boiled add pasta and cook, stirring occasionally, for 10 minutes or until pasta is just cooked through (or al dente). Remove from heat and drain well, draining with cold water. Reserve 1/2 of a cup of the boiled pasta water.
2. Heat oil in a large frying pan over medium heat. Add garlic and cook for 2 minutes, stirring, or until garlic becomes slightly soft. Add pasta, reserved water and chopped herbs and cook over low heat, stirring until the herbs have coated the pasta and the reserved water has absorbed. Remove from heat and serve with a pinch of sea salt, if you desire.
Serves / 4
Total Preparation time / 10 minutes
Total Cooking time / 20 minutes
x E
No comments:
Post a Comment