The Chew: Rosemary’s Pasta Alla Herbe Recipe
Rosemary’s literally has a garden floating above the city.
Rosemary’s in downtown New York City they have a garden on the roof. It is farm to table style restaurant meaning they get the ingredients right from the garden on the roof and onto the plate your order.
The chef of the restaurant, Wade Mioses, said he wanted more freshness in his restaurant and the only way to have that was with a garden. So he built a garden on the roof of the restaurant. The garden included a number of vegetables and herbs, like wax peppers for pickling, some cherry tomatoes and lots more green leafy vegetables.
A very delicate taste with simple ingredients in a simple recipe. Check it out.
Rosemary’s Pasta Alla Herbe Ingredients
- 2 Garlic cloves
- 1 sprig Rosemary
- 6 Basil leaves
- 3 Sage leaves
- 10 Mint leaves
- 5 Dandelion or chicory leaves
- 10 Oregano leaves
- 10 Lemon Balm leaves
- 2 tablespoons Fennel Fronds
- 6 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Unsalted Butter
- Salt as needed
- 1/4 cup fresh Ricotta
- 10 ounces Linguini Pasta
The Chew: Rosemary’s Pasta Alla Herbe Directions
In a mixing bowl, whip the ricotta with two tablespoons of extra virgin olive oil and a pinch of salt until smooth.
Bring one gallon of water to a boil in a pot and salt. Add the linguini to the pot, stirring after one minute.
Heat two tablespoons of extra virgin olive oil in a larger sauté pan over a low to medium flame. Add the garlic clove to the oil and sauté for two minutes. Add the sprig of rosemary to the pan and sauté for one minute until the leaves just begin to pull out of the stem and remove the sprig.Some leaves can remain in the pan.
Chop the herbs roughly once. Leave the pieces around 1/2 to 1 inch pieces. Toss all of the herbs together. Add 2/3 of the herbs to the pan and sauté for 30 seconds. Add a splash of the pasta water to the pan and then the butter.
Add the cooked linguini to the pan and toss well with the wilted herbs. Add a splash of pasta water to the pan and cook the pasta with the herbs for one minute. Toss in the remaining two tablespoons of extra virgin olive oil to the pan and toss the pasta well to incorporate the oil.
Divide the pasta in bowls and top with a dollop of the whipped fresh ricotta and a pinch of the remaining fresh herbs.