End of the Season Herb Pasta Recipe

This reader favorite End of the Season Herb Pasta recipe uses up your late season herbs and is a great choice for your next meal.

| October/November 1992

This reader favorite End of the Season Herb Pasta recipe is an herb-based dish perfect to use as a main course meal.

End of the Season Herb Pasta Recipe

• Herb trimmings—whatever is left at the end of the season
• Grated Kasseri cheese
• Hot, freshly cooked pasta such as rotelle

1. Throw your collection of herb trimmings into your food processor and mince coarsely. Parsley should make up half the mixture, particularly if you use a lot of robust herbs (basil, thyme, rosemary, marjoram, oregano, mint, and sage).

2. Add an equal quantity of grated cheese and pulse a few times to mix. Toss with hot pasta and serve with a flower tossed salad, crisp French rolls, and a glass of wine.

This pasta will be just as good, though different, when made at other times during the growing season. The herb-cheese mixture freezes beautifully in resealable freezer bags so you can enjoy a taste of summer in the middle of winter.

— Barbara Fay, Fairbanks, Alaska

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