Tagliolini alle Erbe

I first came across this recipe at Assaggi on Chepstow Road. The fun thing about it is that you can adjust the individual quantities of herbs according to taste over time. I've added mint to this recipe for a special twist; just a tad of it will produce question marks on your guests' foreheads (although I don't take credit for this combo as we often see the pairing of mint and pecorino in certain pasta dishes).

thyme

oregano and/or marjoram

rosemary

basil

parsley

mint

S&P

softened butter to taste

parmesan (optional)

1. chop/mince all herbs quite finely (take particular care that the rosemary is minced up very finely)
2. heat oil, warm herbs for about a minute, add S&P
3. cook pasta, drain very well
4. add pasta into pan with herbs, butter and toss well off heat
5. transfer to a heated platter, garnish with remaining parsley
6. pass around parmesan, if desired