Ingredients
Serves 4 as a light supper; 8 as a first course
(Please use organic ingredients wherever possible)
Set a 6-quart pot of water (fill 3/4 full, adding 1 tablespoon salt) to boil, covered.
Have handy 1 pound linguine pasta.
Have handy 1-1/2 cups (6 ounces) freshly grated Parmigiano-Reggiano cheese, or domestic Asiago.
Pile together on a chopping board:
1/2 cup each tightly packed fresh basil leaves and chopped whole scallion
1/4 cup each tightly packed fresh Italian parsley leaves and marjoram leaves
Shredded zest of large organic orange
4 large cloves garlic
1/2 medium red onion
Chop all together until garlic is about 1/4 inch. Then heat 2 tablespoons extra-virgin olive oil in 12-inch sauté pan over medium high. Add everything to pan, lower heat to medium, and sauté with salt and freshly ground black pepper, taking care not to burn garlic -- it should go about 5 minutes and be only the palest blonde.
Set sauce aside while cooking pasta. Just before draining, stir 2/3 cup pasta water into pan. Drain pasta, bring herb sauce to boil, and then add pasta to pan. Toss over medium low heat about 2 minutes. Season to taste and then toss with cheese. Turn into a bowl and serve.
Copyright 1996 Lynne Rossetto Kasper
Instructions
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