With an aroma that fills the yard when you brush against it, lemon thyme, is the most deliciously fragrant herb in the garden. It’s lemony grassy scent is so refreshing and subtle one is tempted to turn it into a perfume.
This herb grows up nice and bushy, it suits hanging planters perfectly but can spill out of a terra cotta pot on the ground just as easily too. Thymol, an essential oil found in thyme, is the main active ingredient in Listerine mouthwash.
The leaves just need to be stripped from the stem, no chopping required, before adding to salads, soups, egg dishes and especially pastas.
Lemon thyme is the perfect finishing touch to a simple macaroni & cheese or spaghetti and meatballs but my favourite pasta dish of all time would not be complete without this herb.
This dish, made famous at Kingston’s popular Chez Piggy restaurant, has only six ingredients and is moronically simple to throw together.
Don’t let it’s simplicity fool you, the end result is greater than the sum of its parts. Want to impress the in-laws? Cooking for your lady friend for the first time? Just walked out of a cave into the bright lights of the modern world never having cooked anything in your entire life?
This is the recipe for you.
Linguine with Sun-Dried Tomato Cream Sauce
1/2 cup sun-dried tomatoes, rehydrated in water & chopped
1 1/2 cups 35% cream
1/2 cup brandy
3 Tbsp butter, chilled & chopped
1 lb. linguine cooked & drained
fresh lemon thyme leaves
- Mix tomatoes, cream and brandy in a heavy-bottomed saucepan.
- Simmer over medium-high heat until reduced by half.
- Season with salt and pepper to taste. Whisk in butter just before serving.
- Toss with hot pasta and garnish with a sprinking of fresh lemon thyme leaves.