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Mixed Fresh Herb Pasta

Vary the sauce with any tender herbs you have on hand.

  • prep: 20 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 3 shallots, minced (about 1/4 cup)
  • 1 teaspoon coarse salt, plus more for pasta water and seasoning
  • 3 shallots, minced (about 1/4 cup)
  • 6 tablespoons extra-virgin olive oil
  • 2 cups packed mixed fresh herbs, such as mint, flat-leaf parsley, tarragon, and basil, finely chopped
  • 1/4 cup snipped fresh fennel fronds, finely chopped
  • 1/4 cup snipped fresh fennel fronds, finely chopped
  • Freshly ground pepper

Directions

  1. Step 1

    Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.

  2. Step 2

    Meanwhile, place shallots on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs and fennel fronds to shallot paste, and mix well. Season with salt and pepper.

  3. Step 3

    Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.

Source
Martha Stewart Living, July Summer 2005

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Reviews (1)

  • rsvoboda 21 Jun, 2008

    I have a similiar recipe to this. I use fresh basil, garlic, olive oil and freshly grated pecorino. Yum!