The herbs listed here are just a guide–go with what you have. Basically you’ll need a little over a cup of fresh herbs, or more, or less…Resist the urge to sprinkle with Parmesan; it tends to interfere with the herbal essences, though if you must…
12 to 16 ounces pasta
8 garlic cloves, minced
1/4 c olive oil
1/2 c fresh parsley, chopped
1/4 c fresh basil, chopped
1/4 c chives or scallion tops, chopped
4 T fresh sage, chopped
salt and pepper, to taste
1. Cook pasta until al dente or to your preference. Drain, reserving a cup of cooking water.
2. Meanwhile, heat the garlic in the olive oil in a large skillet over medium-low heat until it smells fragrant–don’t let it color. Toss in the herbs, stir to coat with the oil/garlic mixture and remove from the heat.
3. Add the drained pasta to the skillet and toss to combine. Season with salt and pepper.