Summer Pasta

Summer Pasta

When the early summer garden is lush with fresh basil and parsley,  I love to take my snippers and a small bowl to gather a handful of fresh herbs to make pasta.  This is my version of Pasta Carbonara, sans bacon. Dinner is served in 20 minutes or less.

Summer Pasta

1 pound linguine pasta (or angel hair)
4 eggs
1/3 cup fresh parsley, chopped
1/2 cup fresh basil, chopped
1/2 cup fresh spinach, chopped
1/2 cup freshly grated Parmesan or Feta cheese
Salt and freshly ground black pepper, to taste
1/2 - 1 teaspoon crushed red pepper
1/2 cup butter, melted

Bring salted water to boil in a large pot. Add pasta and cook for 9 minutes, to al dente (per package directions).

While pasta is cooking, whisk eggs in a bowl. Add parsley, basil, spinach, cheese and a pinch of salt and pepper. Whisk well.

When pasta is done cooking, drain and then put the hot pasta back into the hot kettle. Working quickly with two wooden spoons, add the egg mixture to the pasta and toss for about 2 minutes until the eggs have cooked and formed a creamy sauce.  Add the butter and toss once more. Serve immediately.

Serves 4 - 6.

Simple. Easy. Delicious.