Fettuccine with herbs and pine nuts

Fetuccine with Herbs and Pine NutsSo I’ve gotten obsessed with fresh herbs since I was gifted all of Yotam Ottolenghi’s cookbooks for Christmas from King Daddy. When I was growing up, the only fresh herb I even knew about was curly parsley and the only known purpose for it was to hide the alcohol on your breath from your parents. I ate a lot of parsley back then.

But Ottolenghi uses bushels of herbs – bushels – in his Middle Eastern recipes and since herbs are green they must be healthy for you. So I looked up the medicinal purposes of the most common herbs I now use almost on a daily basis.

Turns out that parsley really does cure bad breath (or boozy breath), most of the herbs for reasons I don’t fully understand cure flatulence (this comes up over and over again –  not with me, in the medicinal literature on herbs) and helps with indigestion, not that I have ever known what that was.

My go-to right now is any fresh pasta with herbs, olive oil, butter and lemon juice. I fool myself into thinking it’s good for me because of all the herbs which completely counteract the butter I add to a bowl of carbs. But I don’t care. By the way, herbs are kind of like flowers. Have you ever noticed that no matter what color combinations flowers are planted in they never clash? Neither do herbs.

5.0 from 1 reviews
Fettuccine with herbs and pine nuts
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • ½ cup fresh oregano, roughly chopped
  • 1 cup flat leaf parsley, roughly chopped
  • ¼ cup fresh mint, roughly chopped
  • 9 ounces fresh fettuccine, such as Buitoni brand
  • 3 tablespoons butter
  • 3 tablespoons extra virgin olive oil
  • Juice from 1 lemon
  • ⅓ cup toasted pine nuts
  • Pinch of salt
  • Parmesan cheese for grating
  1. Combine the herbs and set aside.
  2. Boil the fettuccine for 2-3 minutes. Drain and place in a bowl.
  3. Add the butter and olive oil, stirring to combine.
  4. Add the lemon juice, pine nuts, herbs and a pinch of salt, combining well
  5. Serve with freshly grated Parmesan cheese







One Comment

  1. Julie Reinhardt
    Julie ReinhardtReply
    January 15, 2015 at 9:01 am

    next year I am blanketing my parsley which only during this last cold spell became seriously injured.

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