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
Equipment
metric measuring spoons
scales
salad spinner
chopping boards and non-slip mats
small knife
mezzaluna
grater
tongs
1 large bowl
2 serving bowls
Ingredients
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
What to do
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.
