I’ve picked herbs straight from my garden, which gives this vibrant orecchiette dish an extra-fresh flavour. It will work just as well with a mix of herbs from the supermarket or greengrocer.

Timings

Prep time: 10 minutes

Cook time: 12 minutes 

Serves 

4

Ingredients

  • 200g orecchiette 
  • A small handful of basil, plus extra to serve
  • 80ml olive oil 
  • 2 tbsp chopped chives
  • A few sprigs of tarragon, chopped
  • 2 tbsp chopped parsley
  • 1 tbsp roughly chopped dill or 
  • fennel fronds
  • 50g butter, softened
  • Parmesan or pecorino, to serve

Method

  1. Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain, reserving a small cup of the cooking water. 
  2. Meanwhile, whizz the basil and 60ml of olive oil in a blender or a food processor until smooth. Return the cooked pasta to the pan along with the basil mix, chopped herbs, butter and remaining oil, then season.
  3. Add 2 tbsp of the pasta water and warm over a low heat for about 1 minute, stirring to ensure the sauce emulsifies. You can add a little grated Parmesan or pecorino to help. If the mixture is too stiff, add an extra 1 tbsp of pasta water to loosen it.  
  4. Divide the pasta among 4 plates, scatter over the remaining basil, and grate over some cheese.

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