This post is sponsored by Harvest Organics. As always, all opinions are my own!
I do not have a green thumb. I had a garden six years ago with my friend Eric and the only reason we managed to harvest a few sweet potatoes and tomatoes was thanks to his plant parenting skills. But I’m older and wiser (hah) and ready to try it again. This time, I kept things simple with a little herb garden.
After we installed our patio, our backyard was finally looking like a place where people would spend time. So, I kept the momentum going and decided to plant an herb garden! As someone who likes to cook (and take pictures of her food) having herbs on hand is a dream come true. I was tired of paying $3 for a tiny pack of basil, so now I’ve got my own!
When I was given the opportunity to partner with Harvest Organics, I was a little nervous. Knowing my track record with plants wasn’t so great, I wanted to do something that was easy enough for me to take care of but I also wanted it to be worth the effort. When I saw their tagline was “Don’t just Garden – Harvest”, I was sold. Making my backyard look a little nicer while also getting to harvest the fruits of my labor? Count me in.
I wanted to keep things simple. I picked four different herbs that all required the same amount of sun, so I could plant them together. I went with cilantro, sage, basil, and rosemary. I used their organic garden soil to make sure my plants got the nutrients they needed. With Harvest Organics, I’m living a cleaner, greener lifestyle! There are no chemicals in the bag, so what I’m growing will grow strong and healthy.
Part of Harvest Organic’s mission is to reduce waste and replenish the earth, which is a great goal. I loved that this project taught me how to grow something that I can actually consume! And growing herbs in my backyard means less waste, because I’m not buying plastic packages of herbs at the store.
The best part about having an herb garden is that I can easily spice up a pantry dinner. A few weeks ago, we were heading out of town so I was avoiding the grocery store. I had pasta in the fridge and I was trying to decide how to make it a little more interesting, so I turned to my herb garden!
Basil might have seemed like the obvious pairing for this pasta dish but I thought it would be fun to try a brown butter and sage combination!
Sage and White Bean Fettuccini
- Yield: Serves 2
- 8 ounces whole wheat pasta
- 2 tablespoons butter
- 8 fresh sage leaves
- ¼ cup whole wheat bread crumbs
- 1 15 ounce can cannellini beans
- ½ cup freshly grated parmesan cheese
- Salt and pepper to taste
- Bring a large pot of water to a boil.
- Add the pasta and cook according to the package directions.
- In a large skillet, melt the butter over medium heat.
- Once the butter begins to foam, start whisking.
- Add the sage and continue to whisk for about 5 minutes, over medium heat. It should be golden, but not dark.
- Stir in the bread crumbs until coated.
- Add the cannellini beans and pasta to the pan with the butter and bread crumbs and stir.
- Sprinkle in the parmesan cheese. To prevent the parmesan cheese from clumping, add a little bit at a time while tossing the hot pasta.
- Add salt and pepper to taste.
This was such a simple dinner but it hit the spot. The breadcrumbs add a deliciously crunchy texture and the creamy white beans help fill you up. This could easily serve four adults, but I’d recommend pairing it with some mixed greens or another side dish.
I can’t wait to use more fresh herbs in my cooking!