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!

  • By Chef Julian Bond
  • April 8, 2016


    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

    Parmesan cheese


    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.

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