Fresh herbs outside my back door inspired this simple meal. Unusually warm spring temperatures have triggered the perennial (and some annual) herbs to grow like mad this season. I had some survive the winter and are doing superbly in this crazy 80+ degree day in March. Serves 4.
1/2 lb whole wheat organic capellini pasta
2 T organic olive oil
1/2 t red pepper flakes
1 clove organic garlic, minced
1 handful of freshly chopped herbs (parsely, thyme, oregano, basil)
1/2 cup shredded Italian cheeses (romano, parmesean, asiago)
1 T organic butter
Heat olive oil over low heat and add minced garlic and red pepper flake and a pinch of herbs to infuse their flavors.
Put the pasta on to boil while you chop the herbs and grate the cheese.
Add butter to the pan to melt and add pasta when al dente (5-7 min). Add all but a dash of the herbs and cheese and mix to coat evenly.
Top with more cheese and herbs and serve with garden fresh asparagus, which you can cook in the pasta water for 3-5 minutes, and crostini. Despite what "they" say about asparagus, this meal pairs well with a cool chard, and I highly recommend Bonterra organic chardonnay.