PASTA WITH HERB BUTTER AND CHEESE

This is going to be a little different week. On Wednesday I'm headed to Moab for our big "Nordfelt" reunion, so I'll only have 3 posts this week. But I have a little something different. It's going to be a week of sides. I've had several friends tell me they've been stumped on side dish idea's lately. So I thought I'd put together a few idea's.

This is something I came up with to utilize the herbs from my garden. It would be a great side dish to grilled chicken, fish or steak.


PASTA WITH HERB BUTTER AND CHEESE
(Mindi Original)

1/2 lb. penne pasta or pasta of choice
2 T. herb butter, or more if you like (see recipe below)
1/2 C. Parmesan or Asiago Cheese; grated

1. Cook the pasta according to package directions; drain.
2. Toss the pasta with the herb butter and cheese.
3. Eat immediately.
4. Serves 4.

HERB BUTTER
(Mindi Original)

1 C. butter; softened (2 sticks)
1/2 C. fresh basil leaves
1/2 C. fresh mint leaves
1/2 C. fresh chives; chopped
1 t. salt
1 t. pepper

1. Place the softened butter in a food processor, along with the herbs, salt & pepper.
2. Blend or pulse until everything is well incorporated.
3. Place the herb butter in an air tight container and place in the refrigerator until you're ready to use.
4. The butter will stay fresh for up to 2 weeks. You can also freeze for up to 6 months.