You’ll rip, not chop the herb leaves in this zesty pasta filled with basil, mint, and cilantro. Leaving the herbs in large pieces adds a refreshing, rustic quality to the dish.
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I made the recipe as printed except I used campanelle pasta. Everyone loved it and the bountiful herbs were delicious. I picked them all from my garden!
This is a perfect recipe for spring/summer when you want pasta but without all of the heaviness. The olive oil dressing with lemon and cumin is outstanding with the chicken, and the fresh herbs add so much color and flavor. It's also easy enough for a weeknight meal, and I've been making it almost once a week since I found it! I highly recommend.
The sprigs of cilantro were too much for my two luncheon guests. Otherwise, this was good.
The flavors lingered on our mouths long afterward - grated parmesan as a finish was awesome
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