When you want something quick, delicious and rich then make sure to try this garlic-dill weed pasta. It makes a great comfort food, perfect for lunch or a weeknight dinner. Made with fresh dill weed, lots of garlic, butter and fusilli, it’s a lovely vegetarian dish.
There are some days when I am simply craving pasta. Do you know what I mean? I am sure you are familiar with that, too. Wink. Pasta is such a fantastic satisfying food. In fact, no matter with what you choose to pair it (tomato sauce, vegetables, herbs, meat, seafood and so on), it will always taste delicious.
More, this is probably the pasta recipe with the least amount of ingredients I’ve ever made. Wink. Ok, maybe right after or on the same level with this classic carbonara and cacio e pepe spaghetti. All of these pasta recipes are quick to make and they taste scrumptious. You simply have to make at least one of them. Wink.
It is true, simple food just tastes the best. Already with the first bite, you recognise all of the flavours. Like the fresh dill and garlic enhanced with the flavour of butter. Mmm, butter. Yeah. Furthermore, dill is such an amazing herb. And to tell the truth, it is not so popular in the common kitchen. But why?
Dill weed
The first thing we all think of when talking about dill weed is pickles. And, most of the time, people use it to make a salad dressing, they serve it with salmon or use it as garnish. You can use dill weed for plenty of other things as well. For instance, it pairs with potatoes, goulash, rice, roasted vegetables, egg dishes and of course pasta.
Not only does it have a wonderful, delicate taste and makes your food taste even better, but dill weed is also packed with micronutrients that provide health benefits. It is a good source of vitamin A and C, fiber, calcium, iron and manganese. Since you/we don’t eat 100 grams of dill weed per person a day, we just get smaller doses of those micronutrients. Wink.
Now, garlic. This recipe asks for quite a lot of garlic. Of course, you can add more or even less of it. Your choice. I just love garlic. However, I prefer roasted or cooked one to raw garlic. My favourite is roasted in the oven. Yummy. After 40 minutes, the hard cloves turn into a sweet soft delicacy. Amazing. Also, maybe you should skip this recipe on the first date. Just saying. Don’t say, I haven’t warned you. Hehe.
Also, you can use any noodles you like. In fact, pick spaghetti, snails, penne, udon, make it gluten-free with rice or buckwheat noodles.
Ingredients for two portions of garlic-dill weed pasta:
- 250 g fusilli
- 30 g butter
- 5 garlic cloves (finely chopped)
- 40 g fresh dill weed (chopped)
- salt and pepper
To begin, peel and thinly chop the garlic cloves. Wash the dill and chop it, as well.
Then, fill a medium pot, halfway up, with water, add a generous pinch of salt and bring to boil. At this point, throw in the pasta and cook until al dente.
A couple of minutes before the pasta is perfectly cooked, melt the butter in a larger pan. Then, add the chopped garlic and stir until softened, but still white and bright. Add the dill, pasta and a couple of spoons of pasta water to the pan and toss well to combine.
Finally, divide the garlic-dill weed pasta between the plates and serve immediately. You might sprinkle it with some lemon juice or even more fresh dill if you wish.
Enjoy.
