Parsley, mint and basil pasta

About:

This fresh summer pasta recipe will make use of any basil, mint, parsley and tomatoes you have on hand and serves two people.



Ingredients:

Spaghetti or linguine

Butter

Garlic, crushed

Fresh breadcrumbs

Mint

Basil

Parsley

Cherry tomatoes

Olive oil

Sea salt and cracked black pepper



Instructions:

Cook 200g of pasta in a large pot of salted boiling water for 10-12 minutes or until al dente. Drain and put to the side.

Return the pot to the heat and add 30g of butter, 2 cloves of crushed garlic and 1 C of breadcrumbs. Cook it for around two minutes, stirring as you go, or until the crumbs become golden in colour.

Toss 1/2 C each of torn mint, basil and parsley leaves, around 10-20 cherry tomatoes (or whatever number you desire!), 1 Tbs oil and some salt and pepper.