Pasta with Garlic Butter Sauce & Herbs

Pappardelle is one of my go-to pastas when I want something that feels a little extra. Butter and garlic melt into a silky sauce, a splash of pasta water makes it glossy, fresh herbs keep it bright, and a handful of Parmesan finishes everything off. Simple, comforting, and ready in minutes.

Pappardelle pasta tossed in garlic butter, topped with grated Parmesan and chopped parsley.

Ingredients

• 250g pappardelle

• 1/2 cup reserved starchy water from the pasta

• 3 tablespoons unsalted butter

• 2-3 garlic cloves, finely chopped or minced

• Salt

• Black pepper

• A handful of chopped parsley or fresh thyme

• Grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Cook the pappardelle until al dente. Reserve 1/2 cup of the cooking water, then drain.

2. Melt the butter in a large pan over medium heat. Add the garlic and cook 1 to 2 minutes, just until fragrant. Do not let it brown.

3. Tip the drained pasta into the pan and toss to coat. Add a little reserved pasta water at a time until the sauce looks glossy and lightly creamy.

4. Season with salt and black pepper.

5. Stir in the chopped herbs.

6. Serve warm with grated Parmesan on top.

Serve it With

This pasta is beautiful on its own, but if you’d like to make it a little more special, here are a few simple pairings:

• Pan-seared duck – rich and savory, perfect for a dinner guest

• Roasted mushrooms – earthy and satisfying for a vegetarian option

• Grilled shrimp – light and fresh, great for warmer days

And don’t forget a glass of crisp white wine like Sauvignon Blanc or Pinot Grigio work especially well.