Parsley, mint and basil pasta
This fresh summer pasta recipe will make use of any basil, mint, parsley and tomatoes you have on hand and serves two people.
Spaghetti or linguine
Sea salt and cracked black pepper
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.