I’ve been looking for a pasta recipe with a fresh herb and olive oil dressing. This is an adaption of Fettuccine with Fresh Herbs from Joy of Cooking. It was really good. I didn’t use Fettuccine because the recipes calls for 1 pound of fettuccine. I was only making 1/4 of the recipe. How do I measure 1/4 pound of fettuccine? I was too lazy to look it up and more importantly I don’t have fettuccine. I know 4 cups of dried pasta is about 1 pound of pasta. So I used a heaping cup of bowtie pasta. I think I could have used 1 1/2 cups of bowtie pasta. My changes were to add a minced garlic clove. I also significantly reduced the Parmesan cheese and used a little less basil. Next time I’m going to try to make it without the cheese to eliminate a significant amount of the fat from this recipe.
