Fettuccine with herbs and pine nuts
So 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.
- 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
- Combine the herbs and set aside.
- Boil the fettuccine for 2-3 minutes. Drain and place in a bowl.
- Add the butter and olive oil, stirring to combine.
- Add the lemon juice, pine nuts, herbs and a pinch of salt, combining well
- Serve with freshly grated Parmesan cheese