Recently, due to apparently ideal deck planter conditions, I've been finding myself with a lot of fresh herbs on my hands. As part of a quest to let none go to waste, I started making herb butter. It's quick, it's adaptable, and it lasts just as long as pesto in the fridge or freezer. One of the first things I did with it was cook up a batch of penne, blanch some peas from the greenmarket, and then swirl it all together in a hot pan with some of the herb butter. <br /> <br />Use this recipe as a jumping off point. I used parsley and mint for this dish, but you can use any combination of herbs you like for the butter, and feel free to sub in zucchini or cut up green beans or even caramelized onions for the peas. Technically, you'll still end up with pasta with butter -- but it's really so much more.

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