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Pasta w/ Fresh Herbs

Posted by Catherine Murray on

The simplest of pasta dishes comes from the summer garden. Grab a few handfuls of your favorite herbs and dinner will be ready in 20 minutes.

Wait Time: 10 minutes

Cook Time: 20 minutes

Serves: 5


  • 2 cups of your favorite summer herbs:
    • As shown: flatleaf parsley, basil, chives, rosemary
    • Additional options: oregano, sage, tarragon, thyme
    • Use a ratio of more large leafy herbs and fewer hard stemmed herbs


  • ½ cup thinly sliced sun dried tomatoes (stored dry, not packed in oil)
  • 16 oz. fettuccine pasta
  • 2 cups dry white wine
  • 3 tbsp 46° Parallelo Casaliva olive oil
  • ¼ cup shaved Parmesan cheese

Pasta with Fresh Herbs Recipe


  • Place the sliced sun dried tomatoes into a small bowl. Cover them in water and let soak for 10 minutes.
  • Cook your pasta according to package instructions. Drain and set aside.
  • While the pasta is cooking, prep the herbs by washing them and removing any hard stems. Coarsely chop and set aside. Pour white wine, sun dried tomatoes (including water) into a deep skillet. Cook on medium heat for 5 minutes.
  • Place the pasta in a large serving bowl. Pour the white wine sauce and the olive oil over top. Toss with the chopped fresh herbs. Sprinkle with cheese upon serving.


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