Linguine with White Wine & Herb Sauce

We finally got around to making a couple batches of homemade pasta this weekend.  I'm having a hard time keeping it around, though.  You see, we have a crazy busy week this week, and I have yet to make it to the grocery store.  That doesn't leave much for options....frozen homemade pasta and herbs.  That's where it's at right now in our kitchen.  Oh well...

Friday night we grilled up some chicken breasts and made this wonderful springy, lemony, herby, buttery sauce to toss with some homemade linguine we had just cranked out.  It was such a nice change of pace from the creamy, tomatoey, meaty sauces we've been eating for the past 7 months.  The herbs in the sauce just added this whole new dimension that MADE the sauce.  Use fresh herbs, they're best.  But dried will do the job if you don't have any on hand.

The best part about this - it's adaptable and flexible.  Add chicken like we did, or grilled salmon, or roasted tomatoes, or throw in some spring asparagus or peas.  Or you can just serve it as a side dish.  Oh the options....

Have fun with this one.  But be prepared to feel spring as soon as you take your first bite [thank goodness]!

Enjoy!

Linguine with White Wine & Herb Sauce

Recipe by A Toast to Taste

Ingredients Needed:
1 lb linguine - I used fresh but boxed is fine
3 Tbsp olive oil - few glugs around the pan, you want it to completely coat the bottom
2 Tbsp butter
3 cloves garlic, finely chopped
about 1/3 cup white wine
2 Tbsp fresh parsley, chopped
2 Tbsp fresh chives, chopped
2 tsp fresh dill, chopped
zest from 1 lemon
juice from half the lemon

1 tsp salt

finely grated pecorino romano cheese for garnish

Bring a large pot of salted water to a boil.  If using fresh noodles (not frozen) they will only need about 2 minutes to cook.  If using frozen fresh noodles they will need about 5 minutes.  If using boxed, cook according to directions on box. 

While pasta is cooking, heat oil and butter in large skillet over medium heat.  Add garlic and cook for 1 minute.  Pour in white wine and let cook off for another minute.  At this point, add the cooked pasta to the skillet followed by the lemon zest, juice, herbs, and salt.  Toss together well.  Remove from heat, top with pecorino, and serve.