Recipe: Summer Herb Salad (pasta with olive oils and herbs, served warm)

SUMMER HERB SALAD

1/2 pound whole wheat pasta, uncooked
1 1/4 oz any mixture of fresh herbs such as parsley, chives, oregano, basil, dill, tarragon, mint, marjoram, and cilantro (use only a few leaves of stronger flavored herbs like rosemary or sage)
2 tablespoons extra-virgin olive oil

Bring a large saucepan of water to a boil, add the pasta, and cook vigorously, uncovered or 12 to 14 minutes or until just tender.

Meanwhile chop half the herbs fine, the other half coarser. Rub them between your fingers into a serving bowl to release their flavor. Stir in the oil.

Drain the pasta, leaving a little water on it. Stir into the bowl of herbs and toss well. Let stand for about 10 minutes and serve warm.

Source: Healing Foods by Miriam Polunin