Herb Pasta

Modified from Pasta

2 oz fresh mixed herbs (parsley, basil, thyme, oregano, etc.), chopped (I tried using my own, which are much smaller than the store bought and ended up a little light on the herbs, so I recommend either to buy it or at least buy some of it unless you grow really big herb plants which my window pots just can't manage).

2 garlic cloves, crushed

2 tbsp pine nuts, toasted

2/3 cup olive or vegetable oil

12 oz dried spaghetti

4 tbsp freshly grated Parmesan cheese

salt and ground pepper

Put herbs, garlic, and pine nuts into a food processor (or Oscar if you were raised in my house). With machine running slowly, add the oil and process to form a thick paste. Yeah, yeah, sounds good, but REALLY put them in in stages so you actually get the nuts and garlic ground and don't get chunks unless you have a commercial grade Oscar, which I sure don't have. Also I don't know about your Oscar, but mine sure doesn't have a SLOW function, so just make it pasty.

Cook spaghetti in salted water until done (follow the box).

Transfer herb paste into a large warmed serving dish (i.e. use the pot the spaghetti just got drained out of it - makes clean up a bit easier) and then add the spaghetti and Parmesan. Toss well to coat the pasta with the sauce. Serve immediately.

Serves 4.