Now that spring is in full blast, your herb garden may be starting to explode. I pulled giant heaps of basil, mint, and rosemary from mine a few days ago and am now left scrambling with how to use them up. And it’s only April. Imagine how much bounty those herb bushes will bring once summer is in full swing. But never fear, we’ve got quite a few recipes for using up all of the herbs you may have. This garlic herb pasta is just the ticket if your basil plant is in full swing. Flavorful basil, a little garlic, some cheese, and a touch of butter coat the pasta, making for a springy and tasty dish. br
Ingredients
1 lb. pasta
5 Tbsp. butter
7 cloves garlic, minced
1 large bunch of basil, chopped
1 large bunch baby spinach
Salt and pepper to taste
Directions
Cook the pasta according to package directions. While it cooks, melt the butter in a large sauce pan over medium heat. Allow it to own slowly. Once the bottom of the pan is coated in own flecks, add in the garlic. Stir well. Add in the basil and spinach. Allow both to wilt then remove the pan from the heat. Once the pasta is finished, drain and add to the sauce pan with the butter mixture and season with salt and pepper. Toss to coat and serve with additional basil and parmesan cheese.
Serves 4
--Kim Cooper--
