Best Winter Herb Pasta Recipes

PUMPKIN PASTA WITH WINTER HERBS AND PARMESAN CHEESE

Steps:

• In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt. The pasta water should taste like sea water. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta according to package instructions, 8 to 10 minutes. Reserve some of the pasta cooking water. Drain the pasta in a colander and hold it there until the sauce is finished.
• While the pasta is cooking, heat the oil in a large, high-sided skillet over medium heat until it shimmers. Add the sage sprigs and cook until crispy but not browned, about 1 minute. Transfer with a slotted spoon to a paper towel-lined plate and set aside. Fry the rosemary sprigs in the same hot oil until crispy but not browned, about 1 minute. Transfer to the same plate. Sprinkle the fried herbs with salt. Remove the leaves from the stems (discard the stems). Discard the oil or save for another use.
• Return the skillet to medium heat and melt and cook 8 tablespoons (1 stick) of butter until it starts to turn light brown. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the pumpkin, sugar and some of the reserved pasta water. Stir in about 1/2 cup of Parmesan. Season with salt and pepper to taste. Stir in the remaining 2 tablespoons of butter. Add the cooked pasta to the skillet and warm gently, tossing to coat the pasta with the sauce. Stir in some of the fried sage and rosemary. Top with the remaining Parmesan and fried herbs.

PASTA WITH HERB BUTTER

Steps:

• Cook linguine according to package directions and then drain.
• Melt butter in large Pyrex measuring cup and blend in remaining ingredients except cheese.
• Place pasta and butter back into saucepan used to cook the pasta in.
• Cook pasta for two minutes until reheated; stir constantly.
• Put cooked pasta into serving bowl topped with Parmesan cheese.

WINTER HERB AND RICOTTA CANNELLONI

Steps:

• Bring a large pot of salted water to a boil. Prepare an ice-water bath. Working in batches, cook pasta sheets for about 2 minutes. Immediately transfer to ice-water bath to cool. Remove from water, rub a drop of oil on each sheet, and stack on a plate.
• Combine 1 teaspoon salt, the ricotta, garlic, herbs, red-pepper flakes, and pepper in a medium bowl.
• Preheat oven to 350 degrees. Spread oil in a 9-by-13-inch baking dish. Line up pasta sheets lengthwise on a clean, dry work surface. Spread cup ricotta mixture on each sheet, about 1 inch from bottom. Roll up, overlapping ends to close. Arrange, seam sides down, in rows in baking dish.
• Immediately pour Parmesan cream over cannelloni. Bake until tops are golden brown and slightly crusty, 50 to 60 minutes. Serve warm.