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Garlic and Herb Pasta
Garlic and Herb Pasta - super quick & simple pasta with a herb & garlic butter sauce
Total Time
15 mins
Servings: 4
Calories: 402 kcal
Course:
Main Course
Cuisine:
Australian
Ingredients
- 250 g dried angel hair pasta (see notes)
- 80 g salted butter
- 4 garlic cloves crushed
- ⅓ cup fresh basil leaves firmly packed - some reserved for serving
- ¼ cup fresh oregano leaves loosely packed - some reserved for serving
- ⅓ cup fresh parsley leaves firmly packed - some reserved for serving
- 8 fresh sages leaves finely chopped
- 2 tablespoon pine nuts
- grated fresh parmesan to serve I use about 2 tablespoon for each serve - if not more!
Instructions
- Boil a kettle full of water, when boiled add water to large saucepan that has been on the heat for about 3 - 5 seconds (no longer or you will end up with BOILING water everywhere) - this helps your water come back to the boil quickly
- While the kettle is boiling, heat a medium fry pan over medium heat & fry pine nuts for 1-2 mins or until golden then remove from pan and set aside
- When water in saucepan has come back to the boil, add pasta and cook according to packet directions, then drain
- Meanwhile, in original fry pan, turn heat down to medium low and add butter to melt. When butter is bubbling, add garlic and fry for 30 seconds, then add herbs, cooked pasta & pine nuts to pan and stir to coat everything in the butter
- Divide pasta between bowls, add remaining fresh herbs, top with parmesan and serve
Cup of Yum
Notes
- As I mentioned in my post, the first time I made this recipe I used left over angel hair pasta from the night before. Instead of cooking the dried pasta in the boiling water, all I did was refresh/reheat the pasta with the boiling water before adding it to the butter during step 4. To refresh/reheat the pasta I simply put the pasta into a colander/sieve and poured over a good kettle full of boiling water - you could also pour the boiling water in a bowl, add the pasta and then drain like usual. Either way the pasta is only very thin, so doesn't need much heating & it is also going to be added to a hot butter sauce.
- I also don't like to cook the garlic for very long, I really wanted a strong garlic flavour - not quite raw, but not super mellow either.
- Feel free to tinker with the ratio of herbs too - depending on your taste. The only thing I would say is be wary of using a lot of sage (unless you LOVE it) as it's a very strong savoury flavour.
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
Nutrition Information
Serving
0g
Calories
402kcal
(20%)
Carbohydrates
0g
(0%)
Protein
0g
(0%)
Fat
0g
(0%)
Saturated Fat
0g
(0%)
Polyunsaturated Fat
0g
Monounsaturated Fat
0g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
0mg
(0%)
Potassium
0mg
(0%)
Fiber
0g
(0%)
Sugar
0g
(0%)
Vitamin A
0IU
(0%)
Vitamin C
0mg
(0%)
Calcium
0mg
(0%)
Iron
0mg
(0%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 402
% Daily Value*
| Serving | 0g | |
| Calories | 402kcal | 20% |
| Carbohydrates | 0g | 0% |
| Protein | 0g | 0% |
| Fat | 0g | 0% |
| Saturated Fat | 0g | 0% |
| Polyunsaturated Fat | 0g | 0% |
| Monounsaturated Fat | 0g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 0mg | 0% |
| Potassium | 0mg | 0% |
| Fiber | 0g | 0% |
| Sugar | 0g | 0% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 0mg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.