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Add a photoServings: 8
Ingredients
- 1 lb pasta, orecchiette
- 1 x red pepper, dry chile
- 1 c. fresh herbs, assortment
- 3 Tbsp. extra virgin olive oil
Directions
- 1/) Cook pasta in boiling water with the warm pepper. Drain. Throw away pepper.
- 2/) Use fresh herbs. Rinse. Towel dry. Try parsley, basil, mint, chives; add in a little thyme, rosemary, oregano.
- 3/) Place herbs in a large bowl. In small saucepan, heat extra virgin olive oil over medium heat till just very hot, not smoking. Pour oil over fresh herbs and add in pasta. Toss gently. Serve as a salad at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 8 servings | |
| Calories 462 | |
| Calories from Fat 255 | 55% |
| Total Fat 28.97g | 36% |
| Saturated Fat 15.44g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 167mg | 7% |
| Potassium 159mg | 5% |
| Total Carbs 43.09g | 11% |
| Dietary Fiber 2.1g | 7% |
| Sugars 2.04g | 1% |
| Protein 7.76g | 12% |
