This is wonderful! Try as much or as little of the fresh herbs to suit your tastes. Serve with freshly grated Parmesan cheese and some warm bread, if desired.
Ingredients
- ounces dry fettuccini pasta: 6 piece
- butter: 1 tsp
- clove garlic: 1 piece (minced)
- fresh parsley: 1 Tbsp (chopped)
- fresh basil: 1 Tbsp (chopped)
- fresh marjoram: 1 Tbsp (chopped, optional)
- fresh thyme: 1 Tbsp (chopped, optional)
- butter: 1 Tbsp
- salt: 0.125 tsp
- pinch ground black pepper: 1 piece
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, in a small saucepan over medium heat, melt 1 teaspoon butter. Add garlic and cook for 30 to 60 seconds or until garlic begins to turn golden.
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In a small bowl, combine parsley, basil, marjoram, thyme, 1 tablespoon butter, salt and ground black pepper with cooked garlic; mix well. Toss with pasta and serve.
