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1 bunch each fresh basil and dill
1/2 bunch each fresh parsley and chives
5 cups lumache pasta
salt
1/2 cup olive oil
3 garlic cloves
1 cup freshly grated parmesan cheese
1. Wash the herbs and shake dry. Pull off the leaves from the stalks and chop as finely as possible. Chop the chives into short lengths.
2. Cook the pasta in a large pan of lightly salted, boiling water according to the package instructions, until tender but still firm to the bite. Drain.
3. Meanwhile, heat the oil in a large skillet over medium heat. Peel and thinly slice the garlic. Add the garlic and herbs to the skillet and cook over low heat, stirring constantly, until golden brown.
4. Add the pasta, heat through briefly, and transfer the mixture to a warm bowl. Sprinkle with the Parmesan and garnish the herbed pasta with nasturtium flowers, if you like.
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