Linguine and Herbs

September 28, 2009 7:00:36 PM PDT
Brothers Eli and Max Sussman launch cookbook "Freshman in the Kitchen" for the everyday chef.Serves 4

1/2 pound dry linguine
3 tablespoons Herb Butter

1. Cook pasta according to directions on the box
2. Drain pasta, toss with herb butter and salt and pepper to taste

Herb Butter
Yields 1/2 cup

1 stick salted butter
1/2 teaspoon fresh finely chopped chives
1/2 teaspoon fresh finely chopped oregano
1/2 teaspoon fresh finely chopped thyme
1/2 teaspoon fresh finely chopped rosemary

1. Let butter soften at room temperature for 1 hour
2. When the butter is soft, add the herbs
3. Blend until herbs are fully mixed


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