by Caitlin Saniga
- 16 ounces shell pasta
- 6 tablespoons butter
- 3 tablespoons olive oil
- 6 cloves garlic, minced
- 1 lime or lemon
- 1 bunch parsley, chopped coarsely
- 1 bunch basil, chopped coarsely
- 1 bunch chives, snipped
- 1 cup fresh grated Parmesan cheese
- pine nuts, optional
Prepare the pasta according to package directions. Drain and set aside.
In a large pan over medium heat, melt the butter and swirl in the olive oil. Add the garlic, and use a wooden spoon to push it around the pan until fragrant, 15-20 seconds. Squeeze the juice from the lime into the mixture, and stir to combine. Add the pasta and stir to coat. Remove from heat, and add the herbs. Stir once more.
Divide the pasta among 4 plates, and top with cheese and pine nuts. Serve immediately.
Makes 4 servings.