End-Of-The-Season Herb Pasta

October/November 1992
By The Herb Companion 
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• Herb trimmings—whatever is left at the end of the season
• Grated Kasseri cheese
• Hot, freshly cooked pasta such as rotelle

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Throw your collection of herb trimmings into your food processor and mince coarsely. Parsley should make up half the mixture, particularly if you use a lot of robust herbs (basil, thyme, rosemary, marjoram, oregano, mint, and sage). Add an equal quantity of grated cheese and pulse a few times to mix. Toss with hot pasta and serve with a flower tossed salad, crisp French rolls, and a glass of wine.

This pasta will be just as good, though different, when made at other times during the growing season. The herb-cheese mixture freezes beautifully in resealable freezer bags so you can enjoy a taste of summer in the middle of winter.

Barbara Fay, Fairbanks, Alaska

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