375g /13 oz small bows pasta with rounded ends or small farfalle
2 tbsp freshly chopped basil
1 tbsp freshly snipped chives
1 tbsp freshly chopped chervil
1 tbsp freshly chopped tarragon
1 tbsp freshly chopped sage
1 tbsp chopped marjoram
1 tbsp freshly chopped thyme
1 tbsp freshly chopped rosemary
Finely grated zest of 1 lemon
75 ml/3 fl oz extra virgin olive oil
2 garlic cloves, peeled and finely chopped
1/2 tsp dried chilli flakes
salt and freshly ground pepper
Freshly grated Parmesan-style vegan cheese, to serve
Bring a large pan of lightly salted water to a rolling boil. Add the pasta and cook according to the packet instructions, or until al dente
Meanwhile, place all the herbs, the lemon zest, olive oil, garlic and chilli flakes in a heavy-based pan. Heat gently for 2-3 minutes, or until the herbs turn bright green and become very fragrant. Remove from the heat and season to taste with salt and pepper.
Drain the pasta throughly, reserving 2-3 tablespoons of the cooking water. Transfer the pasta to a large warmed bowl.
Pour the heated herb mixture over the pasta and toss together until throughly mixed. Check and adjust the seasoning, adding a little of the pasta cooking water if the pasta mixture seems a bit dry. Transfer to warmed serving dishes and serve immediately with grated cheese.