I have read a few reviews, and have noticed that quite a few people have said that the amount of herbage was simply overwhelming. And I can't help but wonder if they used dried herbs, rather than fresh.
I used fresh herbs in the amounts recomended, and found myself eating a very fresh, very beautiful bowl of pasta. I did serve mine with additional grated parmesan on the side, and found that everyone used more, so perhaps the cheese could have been doubled. Given that the cheese is the only source of salt in this recipe, that may be the reason why we used so much extra cheese. Perhaps a sprinkling of salt would have cured that...
Having said all that, I find myself making this often when I have a need for a good flavour, but little time.
Final note: one other adjustment I made was to add a bit of lemon juice. Again, I served wedges at the table, and left each to their own. Some used it, some did not. I have tried it both ways, and it really depends on my mood, and how rich the other dishes I served alongside it. With other rich dishes, the lemon is a must. With light dishes on the side, I found it excessive.
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I have read a few reviews, and have noticed that quite a few people have said that the amount...