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Ingredients
- 400 g (14 oz) cavatelli
- 90 g (3 1/4 oz) salted butter
- 2 garlic cloves, crushed
- 3 tablespoons snipped chives
- 3 tablespoons shredded basil
- 1 tablespoon shredded sage
- 1 teaspoon thyme
- 3 tablespoons warm vegetable stock
- 60 g (2 1/4 oz) pecorino cheese, grated
- sage leaves, to serve
Method
1. Cook the pasta in a large saucepan of rapidly boiling salted water until al dente. Drain well and return to the pan to keep warm. Meanwhile, heat the butter in a small saucepan over medium heat, add the garlic and cook for 1 minute, or until fragrant. Add the chives, basil, sage and thyme and cook for a further minute.
2. Add the herb mixture and stock to the pasta in the pan. Return to the heat for 2-3 minutes, or until warmed through. Season to taste, add the pecorino and stir well. Divide among bowls and garnish with sage leaves.
