herbed butter pasta

Summer is here and nothing beats a fresh pasta dish with local herbs.

What you need

Gemelli pasta

Parmigiano Reggiano

Salt

Pepper

Purple & Green basil

Summer savory

Butter

Pasta water

Add a pot of salted water to the stove top. Once it boils add your pasta.

Once the pasta is al dente its ready.

Important step here. Before you strain the pasta grab a measuring cup and save some of the pasta water.

Once the pasta is strained add back to the pot. Turn the heat medium to low

Now add a knob of butter and stir. Then start adding a bit of the pasta water back making sure to continue to stir.

Once the butter is melted start adding black pepper and freshly grated Parmigiano Reggiano ( as much as you like) continue to stir.

Add some more pasta water. Throw in all the chopped herbs. You just want them to be incorporated.

Once the pasta water has cooked off you can continue to add if desired. Pasta water is starchy and will give you that creaminess without the adding any cream. Once its all stirred and the water is gone and you add all the Parmigiano cheese then you are good to plate and enjoy.

Optional to drizzle a bit of good extra virgin olive oil on top.