Pasta with Five Fresh Herbs
Fresh herbs add so much flavor to a dish. In this recipe, basil, oregano, chives, thyme and parsley turn a normal bowl of penne pasta into an extraordinary main dish meal.
Fresh herbs add so much flavor to a dish. In this recipe, basil, oregano, chives, thyme and parsley turn a normal bowl of penne pasta into an extraordinary main dish meal.
My instinct when looking for a pasta using a lot of herbs would be cold and vinegary. Still looking!
Read MoreI've been making this for a few years and love it! I grow all the herbs in my garden. I about double the quantity of basil, oregano, and chives. I also use cherry tomatoes from my garden. I've experimented with different types of pasta, and the penne is best.
Read MoreI enjoyed this a lot. At first, it seemed a bit bland, but the fresh herbs gave it a fresh subtle taste that improved over time. Like other reviewers, I made it with grape tomatoes and feta cheese. I also used extra basil
Read MoreDelicious and easy! I used feta instead of goat cheese.
Read MoreWow, this was delicious. I skipped the thyme but used extra amounts of the other herbs and used a mixture of red grape tomatoes and yellow cherry tomatoes. I used feta instead of goat cheese but I think it would be very good with goat as well. And I added about 2 oz of prosciutto that I sautéed until it was a bit crispy. The combination of the fresh herbs from my garden and the tomatoes from the farmers market made this a perfect summer pasta dish. I will make this again while the produce is still good!
Read MoreThis was really good, although I made a few modifications. The biggest change was to use feta instead of goat cheese b/c of family preferences. Feta worked great. I used grape tomatoes and omitted the thyme. Added crushed red pepper with the garlic & tomato saute b/c we love lots of flavor. I went a little heavier on the herbs, which all came from my garden. It was super easy and quick to make.
Read MoreMade it for Mother's Day Brunch and it was wonderful. It's a summer pasta and will definitely serve again. Just changed the cheese to feta as a topping and it was perfect!
Read MoreI just made this for dinner with the fresh herbs from my garden and was a little disappointed. After reading the reviews (which I did not do before making it) I think I''ll try it again with a double (or so) quantity of the herbs and will mix the cheese into the pasta. It was fine, just a bit bland. Considering all the chopping of herbs required, I expected more.
Read MoreI am surprised by some not-so-hot reviews. This is one of my all-time CL faves, and my husband loves it even more than I do. We don't like tomatoes but the way they bubble and char a bit in the broth is SO good! I do add more herbs and goat cheese than what the recipe calls for, and like another reviewer mentioned, I like to stir the goat cheese into the hot pasta to make a creamy coating. This dish also reheats very well as a leftover, I usually just add in a touch more goat cheese when I do so. My only complaint about this is that if you do not have an herb garden, it is rather pricey dish to make by the time I buy the tomatoes at sometimes $5/pint (= $10) and the individually-packaged fresh herbs at $3/ea. But, if you grow all or many of these herbs as a lot of readers do, I feel this would be an outstanding recipe for you! I make pasta dishes infrequently, but this always turns out well, is hearty, and it's also a great option for vegetarians or if you are in a non-meat mood. The flavor is quite rich and if you like goat cheese, you cannot go wrong.
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