HERB SAUCE FOR PASTA RECIPES

PASTA SAUCE RECIPES | BBC GOOD FOOD

Pasta sauce recipes | BBC Good Food image

Stir up a tasty sauce for your favourite pasta. Our collection features all the classics like pesto, tomato and Bolognese along with a few modified versions.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

PASTA WITH MEATBALLS AND HERB SAUCE RECIPE - NYT COOKING

Pasta With Meatballs and Herb Sauce Recipe - NYT Cooking image

Before you use herbs as a main ingredient — it helps to know which ones work on a grand scale. Parsley, obviously, works in abundance: it’s clean-tasting, pleasantly grassy and almost never overwhelming. You can add literally a bunch (bunches!) of it to salad, soup, eggs, pasta, grains or beans. The same is largely true of basil, and you can use other mild herbs — chervil, chives, cilantro, dill, shiso — by at least the handful. (Mint is also useful but will easily take over a dish if you add too much of it. But all of these are great for making herb pastes, or pestos, alone or in combination. Use the same technique you use for basil pesto.)

Provided by Mark Bittman

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 cups finely chopped fresh basil
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped fresh chives
1 thin slice white bread
1/4 cup milk
1/2 pound ground sirloin, pork or lamb or a mixture
Salt
black pepper
6 tablespoons olive oil
1 pound pasta
1 garlic clove
Freshly grated Parmesan cheese for garnish

Steps:

Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Nutrition Facts : @context http//schema.org, Calories 750, UnsaturatedFatContent 22 grams, CarbohydrateContent 89 grams, FatContent 31 grams, FiberContent 5 grams, ProteinContent 28 grams, SaturatedFatContent 7 grams, SodiumContent 549 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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