Name: Thousand-Herb Spaghetti
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) spaghetti; 3/4 cup (53 g) Parmesan cheese. grated; 1/2 cup (23 g) parsley, chopped; 1/4 cup (10 g) basil, chopped; 1/4 cup (10 g) cilantro, chopped; 1/4 cup (10 g) chives, chopped; 1/4 cup (10 g) arugula, chopped; 1/2 lemon, zest finely grated; 2 garlic cloves, finely chopped; 1/3 cup (75 ml) olive oil; Espelette pepper, to taste

Ingredients

3/4 lb (375 g) spaghetti
3/4 cup (53 g) Parmesan cheese. grated
1/2 cup (23 g) parsley, chopped
1/4 cup (10 g) basil, chopped
1/4 cup (10 g) cilantro, chopped
1/4 cup (10 g) chives, chopped
1/4 cup (10 g) arugula, chopped
1/2 lemon, zest finely grated
2 garlic cloves, finely chopped
1/3 cup (75 ml) olive oil
Espelette pepper, to taste

Preparation

In a large pot of salted boiling water, cook the spaghetti until al dente. Keep 1/2 cup (125 ml) of the cooking water aside. Drain the spaghetti and oil lightly. Place in a large bowl.
Add the Parmesan, herbs and lemon zest. Season with salt and pepper. Set aside.
In the same pot that was used to cook the pasta, sauté the garlic in the oil. Pour over the pasta. Add the cooking water and toss well. Adjust the seasoning and add Espelette pepper to taste.
4. If desired, top with more grated Parmesan cheese before serving. Eat warm or at room temperature.

Note from Ricardo

Don't toss out those slightly wilted herbs: They can make a beautiful pesto. Here, we used basil, cilantro, arugula, parsley and chives, but watercress, mint or dill could easily have been thrown into the mix. If it's green, go with it.

Thousand-Herb Spaghetti

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note