Ingredients

The following ingredients have 4 Servings
  • 14 oz (400g) long pasta (such as spaghetti or linguine)
  • 2 cups (40g) fresh basil
  • 2 tbsp fresh chives
  • 1 cup fresh parsley
  • 1 tbsp fresh thyme
  • 1 tbsp fresh lemon thyme
  • 2 tbsp fresh mint
  • 1 tbsp fresh oregano
  • 1 tbsp fresh sage
  • 2 tbsp (30g) Butter
  • 2 cloves garlic (finely chopped)
  • 4 tbsp Pecorino (freshly grated)
  • 3 tbsp Olive oil
  • Zest and juice of half a lemon
  • Salt and pepper
  • 1/3 cup (80ml) reserved pasta water

Instruction

  • Bring a pot of salted water to a boil and cook the pasta according to packet instructions until al dente,
  • Meanwhile, add all the herbs to a food processor with juice and zest of half a lemon, olive oil, 3 tbsp pecorino and a small pinch of salt and pepper. Blitz until combined.
  • Add butter and oil to medium sized skillet (frying pan) and heat until butter has melted. Add the garlic and fry for 1-2 minutes until soft but not browned.
  • Add the herb mixture and stir to combine, cook for 1 minute then add 1/3 of pasta water, cook for another minute.
  • Add cooked pasta, toss until evenly coated in the sauce and serve with more freshly grated pecorino.