Mid-Week Herb Pasta

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As always, I hoped to finish up some things languishing in the fridge. I had two sad lemons and some fairly fresh coriander waiting around. A quick trip to the supermarket got me basil instead of the flat-leaf parsley I was hoping for, but rooting around in the freezer got me some butter and chopped shallots. I meant to have some kind of meat with this but was too tired to sort that out, so it was just chopped herbs and butter in this simple clean-tasting pasta. I’m sure this would go amazingly with some grilled fish, although DC thinks it’ll be phenomenal with lamb rack. We’ll just have to try both out before deciding!

DSCF5872

Ingredients:
linguine
1 generous knob butter
2 tbsp chopped shallots
good splash of dry vermouth, sherry or white wine
1 pack basil leaves, finely chopped
1 pack coriander leaves, finely chopped
zest of 1 lemon

Method:

  1. Boil the linguine in plenty of salted water till just approaching al dente.
  2. In a hot pan, melt the butter then gently saute the onions till slightly coloured.
  3. Add the vermouth, turn up the heat and bubble till reduced by half.
  4. Toss in the pasta, chopped herbs and lemon zest. Stir over low heat. If the pasta is not yet al dente, add a little of the water used to boil the pasta and stir till ready.
  5. Check seasoning and serve garnished with a lemon wedge and a sprig of basil.

Serves 2.

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