Buy a bunch of parsley along with basil or chives to keep on hand in your refrigerator. The herbs will keep for a week if properly stored. Produce departments often use misters, but greens don’t keep well once wet. When you get home, spin the herbs in salad spinner if they’re wet, wrap them in a paper towel and then bag them.
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Cuisine: not set
1/2 cup finely chopped fresh herbs such as parsley, basil, tarragon, mint and chives
Zest of 1 lemon finely chopped
1 garlic clove finely minced
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Kosher salt to taste
3/4 pound pasta any type
1 cup frozen peas thawed
1/4 cup freshly grated Parmesan or pecorino
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