Spring Herb Spaghetti
These bright green herbs sprout from all manner of pots and buckets, ready to be plucked and thrown into spaghetti – a simple staple I always keep on hand. It’s a no-fuss meal that’s full of flavor, which can be bulked up with Spicy Meatballs or Grilled Sausages … when the larder’s not empty.
Serves 6 to 8
12 ounces spaghetti (substitute: capellini)
3 tablespoons olive oil
1/2 cup Kale or Basil Pesto
Zest and juice of 1 lemon
4 handfuls spring greens (such as arugula, baby lettuce, spinach or a mixture)
10 fresh basil leaves
1/4 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh chopped chives
1 cup finely grated Parmesan cheese
Sea salt and freshly ground black pepper
Bring a large pot of water to a boil and generously add kosher salt. Cook the pasta according to package directions, stirring occasionally, until al dente. Drain, rinse, toss with a drizzle of olive oil and set aside.
While the pasta is cooking, add the pesto to a large bowl and stir in the lemon zest and juice. Slowly whisk in the remaining olive oil until all is incorporated.
Add the pasta, greens, basil, parsley, cilantro, chives and Parmesan to the bowl with the pesto and season with sea salt and pepper to taste. Toss gently to mix. Garnish with additional herbs and Parmesan and serve warm or room temperature.
ON THE MENU:
SERVE WITH Chicken Piccata or Sweet and Sticky Baby Back Ribs, or top with Pork Ragu. For dessert: Meyer Lemon Coconut Pound Cake with lightly sweetened whipped cream.