Pasta, Rice, Eggs and Cheese

Many centuries ago the Italians discovered the delicious combination of herbs with pasta and rice dishes. Both these staple foods have a fundamentally bland taste which herbs enliven in a dramatic way.

Some of the most delicious results are achieved by adding fresh herbs, like finely chopped sage or thyme, to the raw pasta dough itself — a perfect example of how herbs can elevate the taste of a simple dish to Lucullun heights.

Even plain pasta cooked in boiling salted water with a large bouquet garni of fresh herbs gains in flavour. But my favourite method is to return freshly cooked pasta to the pan with some very finely chopped garlic, a large lump of butter, some olive oil and a handful of fresh chopped herbs. Stir over moderate heat until all the pasta is flecked with the buttery herbs and serve straight away with a good seasoning of milled black pepper and plenty of freshly grated Parmesan cheese.