Pasta with Fennel, Parsley, and Chives
March 12th, 2008 in Recipes
KitchenGardener Magazine, archive
no recommendations
Photo: Judi Rutz
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: Recipes, herbs, chives, parsley, fennel, pasta, main dish
Pasta with Summer Vegetables and Lemon Basil
susan belsinger | January 28th, 2009
Sautéed Chicken Breasts with Chervil
KitchenGardener Magazine | March 19th, 2009
Mema's Spaghetti with Meatballs and Sausages
KitchenGardener Magazine | January 6th, 2009
Pasta with Pancetta, Garlic, and Walnuts
KitchenGardener Magazine | August 8th, 2008
Comments (0)
You must be logged in to post comments. Click here to login.