Angel hair pasta with fresh shiso-herb mix

Time 25 minutes
Yields Serves 4
Angel hair pasta with fresh shiso-herb mix
(Gary Friedman / Los Angeles Times)

Bring a large pot of salted water to boil (the water should be as salty as the sea). Add the pasta and cook just to al dente, about 3 minutes or according to package directions.


Drain the pasta in a colander, reserving one-half cup of the cooking liquid. Place the pasta in a large serving bowl. Toss the pasta with the olive oil, lemon zest and salt and pepper to taste.


Add the shiso, chives, parsley and basil and toss to distribute evenly. Add the cooking liquid to moisten the pasta as needed. Season to taste with salt and pepper. Serve immediately.

From Donna Deane. Serve this pasta with grilled fillet of salmon or other fish.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.