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    Home » Pasta

    Garlic and Herb Pasta - super quick & simple

    Published: Apr 11, 2018 · Modified: May 13, 2019 by Lee-Ann · Leave a Comment

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    Quick, simple, super easy weeknight dinner - Garlic and Herb Pasta. In my humble opinion garlic, herbs & parmesan were just meant to be together. I think I have mentioned to you before, when they ask at a restaurant "would you like garlic OR herb OR cheese bread?" what I want to say is "can I have it all together in one please?"Garlic and herb pasta - super quick simple pasta

    So I give you Garlic and Herb Pasta - AND it's done in 15 minutes!

    I have used Angel Hair pasta (or as my husband Peter calls it "you know - the fairy pasta" - angels/fairies - close enough - I knew what he meant!) which is my go-to pasta for a quick meal because it cooks in 2 mins - for this recipe the thing that takes the longest is boiling the water!

    The first time I made this I actually used left over pasta from the previous night's dinner, so it was even quicker!

    Enjoy!

    Lee-Ann ♥

    Table of Contents

    • 📖 Recipe
    • Garlic and Herb Pasta

    📖 Recipe

    Garlic and herb pasta - super quick simple pasta

    Garlic and Herb Pasta

    Garlic and Herb Pasta - super quick & simple pasta with a herb & garlic butter sauce
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    Total Time: 15 minutes
    Serving: 4
    Calories: 402kcal
    Author: Lee-Ann Grace

    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

    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*

     

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