Herb & Anchovy Pasta

Instructions

1. Prepare the Cooking Water

   2 min hands-on10 min waiting

   • Fill a large saucepan with water and season generously with salt.
   • Bring the water to a rolling boil.

2. Make the Herb Mixture

   5 min hands-on

   • Finely chop the parsley, mint, and dill.
   • Transfer the chopped herbs to a large mixing bowl.

3. Blend the Salsa Verde Base

   3 min hands-on

   • Combine the drained anchovy fillets with mustard, garlic, and lemon juice in a food processor.
   • Blend until smooth and emulsified, scraping down the sides as needed.

4. Combine the Salsa Verde

   2 min hands-on

   • Pour the blended anchovy mixture into the bowl with the herbs.
   • Mix thoroughly, adding olive oil gradually until the mixture is silky.
   • Stir in the capers.

5. Cook the Pasta

   3 min hands-on9 min waiting

   • Add the whole wheat pasta to the boiling water.
   • Cook until al dente, typically 8–10 minutes.
   • Reserve about one-third of a cup of pasta water before draining.

6. Toss Pasta with Salsa Verde

   2 min hands-on

   • Transfer the hot pasta directly into the bowl with the salsa verde using tongs.
   • Toss thoroughly to coat, adding reserved pasta water if needed.

7. Plate and Garnish

   2 min hands-on

   • Divide the pasta among serving plates, twirling it neatly.
   • Sprinkle grated Parmesan over each plate.
   • Cooking tips:
   • Use high-quality anchovies for a richer umami depth in the salsa verde.
   • To enhance the herbiness, lightly bruise the herbs with the back of a knife before chopping to release their essential oils.
   • If you prefer a more pronounced lemon flavor, zest the lemons before juicing and mix the zest into the sauce.
   • Avoid rinsing the pasta after cooking; the starch on the surface helps the sauce adhere better.