The simplest of pasta dishes comes from the summer garden. Grab a few handfuls of your favorite herbs and dinner will be ready in 20 minutes.
Wait Time: 10 minutes
Cook Time: 20 minutes
Serves: 5
Ingredients
- 2 cups of your favorite summer herbs:
- As shown: flatleaf parsley, basil, chives, rosemary
- Additional options: oregano, sage, tarragon, thyme
- Use a ratio of more large leafy herbs and fewer hard stemmed herbs
- ½ cup thinly sliced sun dried tomatoes (stored dry, not packed in oil)
- 16 oz. fettuccine pasta
- 2 cups dry white wine
- 3 tbsp 46° Parallelo Casaliva olive oil
- ¼ cup shaved Parmesan cheese
Directions
- Place the sliced sun dried tomatoes into a small bowl. Cover them in water and let soak for 10 minutes.
- Cook your pasta according to package instructions. Drain and set aside.
- While the pasta is cooking, prep the herbs by washing them and removing any hard stems. Coarsely chop and set aside. Pour white wine, sun dried tomatoes (including water) into a deep skillet. Cook on medium heat for 5 minutes.
- Place the pasta in a large serving bowl. Pour the white wine sauce and the olive oil over top. Toss with the chopped fresh herbs. Sprinkle with cheese upon serving.
