Pasta with Fresh Spring Herbs

Creating a pasta dish is a lot like making a salad.  You start with a basic (linguine or lettuce) then add what you have on hand, are in the mood for or can find the energy to chop.  Some creations are better than others.  Except for the dragon-like case of garlic breath this dish will give you, it's one of my tastiest, simple and cheap pasta meals yet.  I even grew the herbs myself which, as a lame gardener, I'm quite proud of.  Shove some herbs in a pot right outside the door and you won't have to buy them at the store (or throw them out of the vegetable bin) again.  Some things are actually worth a little effort.

Pasta with Fresh Spring Herbs Recipe

• Spicy pasta (such as red pepper fettucine)
• 1/4 cup pasta water (retain from cooking)
• 2 tomatoes
• 2 garlic cloves
• 1 small handful fresh basil leaves
• 1 small handful fresh Italian parsley leaves
• 1/2 cup grated Asiago cheese
• 1/4 cup grated Parmesan cheese
• Juice of 1/4 lemon
• Salt & Pepper
• 1/4 cup olive oil 

Cook pasta according to directions.  Meanwhile, dice tomatoes and put in large bowl along with diced garlic, lemon juice, chopped herbs and about half the cheeses.  Season with salt and pepper and toss.  Retain about 1/4 cup of boiling pasta water, then drain the pasta.  Add the retained water to the tomato mixture, then add pasta.  Season pasta with salt and pepper then add olive oil.  Toss well and serve immediately.

Comments

[Heydave]

Looks like another home run!
(Did I mention I miss you and your recipes?)

[Trevy]

It is sooooo nice to be missed. Glad to have you back. Let me know if you find something especially tasty.
Trevy

[Heydave]

Have you covered sear tuna yet?
I tried a basic recipe with some of my modifications and it came out pretty good. I'll e-mail that if you're interested.