Marjoram is an herb with multiple culinary and medicinal uses. In Germany, the dried herb is used in sausages, stews and casseroles, while in the Mediterranean marjoram is often used fresh and sometimes even given center stage.
This recipe is from Ursula Ferrigno’s excellent cookbook “Truly Italian” and while she mentions that marjoram is good for relieving stress and aiding restful sleep, I tried it out because I like the taste of fresh marjoram. But the relaxing quality of marjoram is true enough. So try this when you are feeling a bit frazzled and see…
For four, melt 85g of butter in a small pan, add 1 tablespoon of chopped pine kernels and 1 tablespoon of chopped fresh marjoram and heat for 1 minute before seasoning well. Meanwhile cook 275g of farfalle (pasta bows) in salted water until al dente. Drain and mix with the marjoram and butter sauce. Sprinkle with Parmesan and serve.
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