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New Issue: Grow Magazine

Pasta with Fennel, Parsley, and Chives

comments (0) March 12th, 2008     
KitchenGardenerMag KitchenGardener Magazine, archive
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Photo: Judi Rutz
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Ingredients:
2 cups finely chopped fennel
1 cup finely chopped chives
1 cup finely chopped parsley
1 cup freshly diced or grated Parmesan
1 cup green olive oil
1 lb. linguine pasta, cooked and drained
Freshly ground pepper

4 servings

Place small bowls of the chopped herbs and cheese on the table, along with a cruet of olive oil.

Serve the pasta hot in individual dishes. Guests may sprinkle the herbs and cheese on their pasta and then drizzle olive oil over all. Add a few grindings of pepper, stir with a fork, and it’s ready to eat.

Recipe by Noel Richardson
October 1999
from issue #23

posted in: herbs, chives, parsley, fennel, pasta, main dish
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