This simple sauce is making the most of our flourishing herb garden.  The mezzaluna provides a really fun and effective way to chop the herbs.

Season:  Spring/Summer/Autumn

Type:  Big dishes, Pasta

Difficulty:  Easy

Serves:  6 at home or 20 tastes in the classroom

Fresh from the garden:  basil, chives, oregano

Recipe source: Adapted from Joy of Cooking by I. Rombauer, M. Rombauer Becker and E. Becker

• metric measuring spoons
• scales
• salad spinner
• chopping boards and non-slip mats
• small knife
• mezzaluna
• grater
• tongs
• 1 large bowl
• 2 serving bowls

• 1 clove of garlic
• 3 to 4 tablespoons extra virgin olive oil
• 20 g fresh basil leaves
• 120 g fresh chives
• 8 g oregano or marjoram leaves
• 80 g parmesan
• sea salt
• freshly ground black pepper

• Set out your equipment and ingredients.
• Rinse the herbs, dry in the salad spinner, then chop with the mezzaluna.  Set aside.
• Grate the parmesan and set aside.
• Halve the garlic clove and set aside.
• When the pasta is almost cooked, warm the large bowl, then rub each with the cut side of the garlic. Add the oil and herbs, then season with sea salt and pepper.
• Add the drained, hot pasta to the herb mixture and toss gently with the tongs to coat the pasta with the mixture.  Sprinkle over the parmesan and serve immediately.

• Using a mezzaluna to chop herbs
• Mixing a cold sauce with hot pasta