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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.
"This pasta dish was easy, and the flavor excellent. The fresh herbs gave it some color and the butter and starchy cooking water made it slightly creamy. The cook time depends on the pasta instructions—be sure to allow time to bring the water to a boil, about 16 minutes for 5 quarts of water." —Diana Rattray
Add the linguine or spaghetti and stir. Set the timer for 2 minutes less than the package directions state. You don't want to overcook the pasta, and it's best to start testing the pasta before it's done.
Wash the herbs and blot with paper towels to dry. Remove the leaves from the stems, mound them on the cutting board, and then rock a sharp knife over them, moving back and forth, until they are chopped as desired.
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