Good pasta, fresh or dried, served with fresh herbs is out of this world. A beautiful spring time treat.
While this is neither an extraordinary recipe nor cooking method it is still nevertheless a fresh, flavorful, and pretty-on-the-plate side dish pasta. There is no science here...use whatever herbs you have on hand or whatever your preference is. No need to measure, just chop and add fresh herbs (or throw in a pinch or two of dried) to your liking. It was a nice change from the garlic and olive oil pasta I traditionally serve. I omitted the olives and served with Jerusalem Chicken II, also from this site. Simple and delicious. - 03 Dec 2007 (Review from Allrecipes USA and Canada)
one thing that is great to do is to boil garlic cloes in the water with the pasta, this adds flavor to the pasta itself - 06 Feb 2008 (Review from Allrecipes USA and Canada)
This has a great flavor! I wanted a whole meal rather than a side dish, so I cooked thin strips of chicken, then added some thinly sliced carrots and celery, diced red pepper, snow peas and mushrooms. Versatile recipe. It smells wonderful while cooking! I omitted the olives since I didn't have and don't really care for them anyway. I plan to cut my butter to about 2 Tbsp and add 1/4 c broth to lesson the fat next time. - 21 Oct 2004 (Review from Allrecipes USA and Canada)