Serves: 4
Total Calories: 558
1 In a bowl large enough to contain all of the ingredients, combine the herbs, olive oil, and salt and pepper to taste. Set aside.
2 Bring at least 4 quarts of water to a boil. Add 2 tablespoons of salt, then the pasta Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
3 Add the pasta to the bowl with the herb mixture and toss well. Add the cheese and toss again. Scatter the tomatoes over the pasta and serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Fettuccine with a Thousand Herbs recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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