Friday, 5 December 2014

A Green Herb Sauce for Pasta

Last week I may have gone a little bit over board on the herb buying front - I'd had reason to go to the supermarket twice last week and each time I purchased herbs, for some reason and I have no idea why! - so when I looked into my fridge the other evening all I was able to see was a jungle of different leaf types.

I was only looking for something simple for my supper so I decided that I had to do something that involved a load of these darn herbs.......

After a quick riffle through the fridge - I discovered I had fresh thyme, mint, dill, tarragon, basil, parsley and rosemary - why I'd bought rosemary and thyme, I have no idea, these plants are growing in the garden!

Ignoring the mint - I knew I could use that later in the week with some lamb, I grabbed all the rest and came up with the plan of a green herb sauce I could mix into a little buttered pasta.

This turned out to be a really quick sauce & versatile as well.......

Ingredients (serves 2) 

Large handful of whatever herbs you like - although be wary of strongly flavoured herbs. I used a large handful of basil, fresh young thyme and parsley with smaller amounts of rosemary, tarragon and dill.

1 clove garlic
1 small green chilli - sliced but I left the seeds in for a heat kick
1 tablespoon capers
1 small cornichon
Olive oil
finely grated parmesan
salt & pepper

This is embarrassingly easy - grab your food processor, pop in your herbs; garlic; chilli; cornichon and give it a blitz......

don't over blitz - keep it all roughly chopped.....

Add your seasoning; capers and a really good slick of olive oil - give it a final quick mix.

Pop some pasta on to cook any sort will do......

Whilst your pasta is cooking, turn the sauce out into a bowl and check the flavour and consistency - add a little more seasoning if needed along with some more olive oil - enough to make it a sauce not a paste. Stir in your parmesan & it's ready to mix with some piping hot, buttered pasta - a really easy can leave the butter off the pasta if you wish!

 green herb sauce

I served mine with a little feta and spinach leaf.......

There was some of the sauce left over, and it kept well in the fridge for a few days, so I mixed it with a little -well, maybe a lot - of cream, some chopped, crispy, bacon and it made another yummy supper dish later in the week....some sliced onion fried with the bacon would have worked with it all as well........Mmmmm might try that next week.......

 Have a great weekend and enjoy whatever you have planned

Love Lizx