A pasta dish made with parsley, rosemary, sage, and thyme is often called “Scarborough Fair Pasta,” named after the classic song lyric referencing these herbs. This flavorful dish typically features long pasta, olive oil, garlic, and breadcrumbs enhanced by the fresh, aromatic qualities of these four herbs. The herbs are sautéed briefly in olive oil, then tossed with hot pasta and finished with parsley, lemon juice, and parmesan, often with a crisp topping of toasted garlic breadcrumbs for added texture and flavor.
Scarborough Fair Pasta
Ingredients:
1 tbsp butter
3 tbsp olive oil, divided
1 garlic clove, chopped
1/2 cup panko-style breadcrumbs
1/2 pound bucatini or other long pasta
1 tbsp chopped fresh sage
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1 teas kosher salt
1/2 teas freshly ground black pepper
1/2 teas red pepper flakes
1/2 cup chopped fresh parsley
1 teas lemon juice
2 tbsp grated parmesan cheese
Directions:
Fill a large pasta pot with water, salt it, and set it over high heat to boil.
In a large skillet, melt the butter with one tablespoon of olive oil over medium heat.
Add the chopped garlic and stir for one minute, taking care not to burn it.
Add the panko and cook, stirring often, about five minutes, until toasted.
Transfer the breadcrumb mixture to a separate bowl and set aside, keeping skillet out.
Prepare pasta in boiling water according to package directions. When ready to drain, reserve a cup of the pasta water for later.
Return the skillet to medium-low heat and add the second tablespoon of olive oil.
Stir in the chopped sage, rosemary and thyme, season with salt, pepper and red pepper flakes.
Cook for a minute, then add the pasta to the skillet and stir to combine.
Yield: 4 servings
Total Time: 30 minutes
Tips
Fresh herbs bring brighter flavors than dried ones; add fresh parsley near the end of cooking, while rosemary and thyme (as sturdier herbs) can be added earlier.
Recipe and image from Food52