VERMICELLI WITH FRESH HERB TOMATO SAUCE

7 oz uncooked vermicelli
3 medium tomatoes, seeded, chopped
2 oz (1/2 cup) shredded fresh Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1/2 cup salt
1/2 teaspoon finely grated lemon peel
1/8 teaspoon coarse ground black pepper
1 clove garlic, minced

Cook vermicelli to desired doneness as directed on package. Drain.

Meanwhile, in large bowl, combine all remaining ingredients. Add cooked vermicelli; toss gently to coat.

Ingredient Substitution:
Use your favorite herbs in this simple tomato sauce. Try marjoram, oregano, parsley, rosemary or thyme in place of basil and chives.

Kitchen Tips:
To chop fresh herbs. place them in a glass measuring cup and snip them with kitchen shears.

With the exception of tarragon, most herbs freeze well. To freeze fresh herbs, wash them and pat them dry. Chop the herbs and package them in recipe-size quantities in freezer bags (try 2 tablespoons or 1/4 cup). Use herbs directly from the freezer in cooked dishes.

Makes 5 (1/4 cup) servings
Source: Pillsbury Classic Cookbooks, June, 2000