Cut Herbs and Cream Pasta Sauce

When the weather grows discordant, one of the summer songs we miss most is fresh herbs. So before the harvest is over, consider featuring a whole medley of them in this easy sauce. (And think about bringing some potted herbs indoors to make dinner sing during the cold months, too.)

At a restaurant where I once worked, we cooks occasionally made a sauce similar to this one for the “pasta of the day.” We varied the herbs with the season, but our favorite was a combination of parsley, sage, rosemary and thyme, like the one below, jokingly nicknamed “Simon and Garfunkel Sauce.”

The recipe yields about 1 1/2 cups sauce. Use it as lavishly or sparingly as you like.