Herb pasta, an easy, quick, and fresh summer dish. This pasta is very similar to the famous herb pici recipe, made with eggs, basil, parsley, and marjoram. I took this idea and tweaked it a bit, using herbs from my garden. I added boiled eggs, basil, parsley, and mint, more or less in equal parts but you can choose to use your preferred herbs, eliminating or substituting some.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Herb Pasta
- 12 oz pasta
- 1.4 oz herbs (basil, parsley, mint)
- 1.4 oz pecorino cheese (grated)
- 2 eggs
- 2 tbsp extra virgin olive oil
- 1/2 clove garlic
- to taste salt
Tools
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- Mixer
Preparation HERB PASTA
Place the eggs in a saucepan and cover them with cold water. Cook the eggs for 9 minutes from the moment it starts boiling, then remove them from the heat, run them under cold water, peel them, and let them cool completely.
Wash and gently dry the herbs, then remove the leaves. The weight indicated in the ingredients (1.4 oz) refers only to the leaves, so weigh the herbs after removing the stems. I used mint, basil, and parsley, more or less in equal parts.
Place all the herbs in the mixer, add the cut-up eggs, grated pecorino, olive oil, and garlic with the core removed. Blend everything at low speed and in bursts, that is, blend for a few seconds, stop, and start again.
At the end, taste and adjust the salt.
Meanwhile, cook the pasta in plenty of salted water. Drain it, keeping some of the cooking water aside.
Pour the pasta into a large bowl and add the herb pesto; add a bit of the pasta cooking water and mix well.
Your herb pasta is ready to be served.
Notes
If you don’t like garlic, you can eliminate it or replace it with a few pinches of garlic powder, which has a milder taste than fresh garlic.
Read also: Pasta with Potatoes and Trapani Pesto.
