Fusilli Pasta with Fresh Herbs and Chili
A very simple pasta dish that highlights freshly grown herbs, and comes in handy when the fridge is empty!
4 cups fusilli
4 shallots, finely minced
1 bunch parsley, roughly chopped
1 bunch basil, roughly chopped
1 spring rosemary, roughly chopped
1 sprig thyme, finely chopped
1 thai chili, seeds removed and finely diced
1 lemon, zested and juiced
100 ml olive oil
Cook the pasta in boiling salted water to the desired doneness, and retain a little of the pasta water for later.
In a medium bowl, whisk together the oil and lemon juice. Add herbs, chili, shallots and cracked black pepper.
Add a tablespoon of pasta water and mix through.
Drain the pasta in a colander, return to the same pot, then stir in the herb sauce.
Garnish with grated parmesan cheese and a fresh sprig of your homegrown herb.