Cold herb pasta is a fresh and flavorful summer first course. This recipe is inspired by Mediterranean tradition and uses aromatic herbs such as bay leaves, thyme, oregano, marjoram, parsley and basil, which give the dish an intense aroma. The pasta is cooked al dente and then seasoned with the aromatic herbs, whole peppercorns and extra virgin olive oil. It is recommended to serve the pasta cold, ideal for a light dinner or a packed lunch.
Grind together equal parts of bay leaves, thyme, oregano, marjoram, parsley, basil and whole peppercorns; combine with olive oil, season and bind with anchovy paste and a little chopped garlic.
Then use the mixture to dress the pasta.
Pan
Colander
Italy
