Pasta with Fennel, Parsley, and Chives

comments (6) March 12th, 2008

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Click To Enlarge Photo: Judi Rutz

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

Comments (6)

Levanrivanja writes: very Yummy
Posted: 1:53 am on October 18th
scarletpit writes: Just love pasta and so do your recipie
Posted: 12:37 am on September 7th
conorwilliams writes: Incredibly Awesome
Posted: 4:40 am on May 13th
jackmorris21 writes: One of the best
Posted: 4:38 am on March 28th
louisecooper writes: One of the best
Posted: 3:51 am on February 19th
Mathewreid writes: Looks delicious
Posted: 3:29 am on January 11th
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