Herb-Crushed Pasta

1. 1

   Bring a medium pot of salted water to a boil. Add the pasta and cook until al dente, then drain and set aside.

2. 2

   Heat the olive oil in a pan over medium heat. Add the garlic, minced bay leaf, minced sage, and minced rosemary. Cook, stirring occasionally, for a few minutes or until fragrant.

3. 3

   Mix all the remaining chopped herbs together in a small bowl. Set half aside. Add the other half of the herbs to the pan and season with salt and pepper. Cook for 2 to 3 minutes. Remove from the heat.

4. 4

   Add the butter and herb mixture to the pasta and toss to coat. If the butter doesn't melt, return to the stovetop to heat briefly to melt the butter.

5. 5

   Add the remaining fresh chopped herbs to the pasta and toss to mix evenly.

6. 6

   Serve as is, or top with grated Parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.