Garlic and Herb Pasta

Garlic and Herb Pasta - super quick & simple pasta with a herb & garlic butter sauce

Course Main, Main Course

Cuisine Australian, Modern Australian

Total Time 15

Servings

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*

Nutrition