Penne with French Herbs, Crumbled Gruyere, & an Olive Oil Drizzle

The other afternoon I found a bottle of Rodelle’s Herbes de Provence in our fridge. It was one of those impulse buys – something that looked amazing {add it to pastas, pizzas, soups, sandwiches…the possibilities being truly endless}, but that ended up rarely being used and tucked away to the back of our fridge. I decided to add it to my afternoon pasta, along with olive oil and crumbled gruyere. While the dish without the herbs would have been good – who doesn’t like pasta tossed in olive oil and covered in fresh, slightly melted cheese – the herbs {a blend of thyme, fennel, basil, savory, and lavender} added an extra dimension of flavor to the dish that I didn’t expect. I love that even once this bottle gets over {and I know it will very soon now that I have rediscovered it}, I can add any combination of herbs from our garden to add a slightly different flavor combination. The best part is this is ridiculously easy to make – just toss the penne with olive oil, add in the herbs, to taste, and then crumble fresh gruyere on top, which will melt slightly thanks to the warm, freshly cooked pasta.
x Paris