Fettuccine with Fresh Herbs


This is yet another Joel dinner that came from our favorite cookbook, Moosewood Restaurant Simple Suppers.  From the minute the herbs hit the cooked pasta, the smell was incredible.  The combination of herbs made this dish so fresh and clean.  The pasta made this dish filling, but the herbs kept it light.  It is also worth mentioning that in as long as it took for the pasta to cook, dinner was done.  This was a great weeknight dinner that we will be repeating again for as long as the herbs will last!

1 pound Fettuccine Pasta
1/4 cup Olive Oil
4 Garlic Cloves, minced
1/2 cup Fresh Parsley, minced
1/2 cup Fresh Basil, minced
1/2 cup Chives or Scallions, minced (we used scallions)
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Grated Parmesan Cheese, for garnish

In a large pot of boiling water, cook the pasta, according to package directions, until al dente.  Meanwhile, heat the olive oil in a small pan over low heat.  Add the garlic, cooking for about a minute, until the garlic is golden but not browned.  Add the herbs and allow to cook for about 30 seconds, stirring constantly.  Remove from the heat, ladle about 1/2 cup of the hot pasta-cooking water into the pan, and set aside.  When the pasta is done, drain it.  Place the drained pasta in a serving bowl, add the herb and oil mixture, and season with salt and pepper.  Toss well to combine.  Top with grated cheese, if desired.