Garden Fresh Herb Pasta. Serves 2
This is a very basic recipe! All you need is a handful of freshly picked herbs (I used chives, thyme, green basil, thai basil, lemon verbena, golden sage, greek oregano, garlic ramps, and burnet).
4 tbsp of chopped herbs (Anything is fine as long as you have about 4 tbsp)
Water and pasta for two
A couple of splashes of White Balsamic Vinegar
A small glug of oil, I prefer Avocado oil, but good Olive Oil is just as tasty
-Bring a pot of well-salted water to a boil
-Follow cooking directions for pasta
-When the pasta is cooked, strain and put into a shallow serving bowl
-While the pasta is cooking finely chop a couple of handfuls of fresh herbs
-Mix the oil and vinegar in small jar with lid
-Toss the herbs with the hot pasta, drizzle the oil and vinegar mixture over the top, then sprinkle the flower petals with some lovely cheese to finish.
Side note: I use two types of pasta: Wheat for my husband and gluten free for me. My favourite GF pasta is Tru Roots, Ancient Grain – Penne Pasta.