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This recipe for fresh herb pasta is for “one of those days”! You know, those days when you have no time to cook. This herb pasta is perfect when life is crazy, everyone is going a million different directions and you need something quick and easy that the whole family will eat!
One of the things I love about this recipe is that it is so flexible, you can substitute different herbs depending what you may have on hand, or what is in your garden. You can also substitute a different nut depending on your preference and what is on hand.
If you don’t have any fresh herbs on hand you can substitute dried herbs by using 1/2 the amount, instead of 1/4 cup fresh basil (which is 4 Tbsp), I would just use 1 -2 Tbsp dried basil.
Once the nuts start to toast and become fragrant (about 1-2 minutes), turn down the heat to medium low and stir in chilies, garlic, and a large pinch of salt.
"Plain egg pasta is elevated to new heights by adding fresh herbs to the dough. Inspired by Richard Olney's recipe in his stunning book "Provence the Beautiful Cookbook," the recipe offers endless variations depending on your choice of greens and herbs."
Well, I am very passionate about cooking and love discovering new recipes. I love participating in the events since I'm always finding new recipes that I wouldn't have found on my own. My housemates and boyfriend all enjoy our food adventures and I love to leave people positive reviews and nice ish photos.
From an early age, Meryl Feinstein received just a few hints about her true calling. As a young girl, she was “the kid who ordered pasta every time” her family dined out. In college, she developed a devotion for the colors and forms of Late- Italian Renaissance paintings and tapestries. Then, as a newly married woman, when her hands touched tortelloni dough in the family-home of a balsamic vinegar producer, it finally hit her: pasta.
“Art was at the center of my life for a long time, and food, too, but more like a hobby rather than a career path,” she said. “Pasta was a perfect convergence of those things– it’s such an artistic and sculptural medium. What I love about making pasta is shaping it. People ask me about fillings and sauce, but for me, I get the most joy from making each piece of pasta.”
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