The green of Vancouver is lovely.  When I moved here, I knew I would have trouble with the grey.  I never imagined, however, how helpful a view of green grass could be in the middle of January, or how awesome such lushness smelled—even through the nasal steroids required for allergies—during the height of spring.  I also never imagined the green would get to my thumbs.

Although averse to both dirt and responsibility,  my first apartment patio deserved some foliage, especially in this climate.  Two pots, one in either corner, now hold a perennial and some herbs.

Noting to my helper at the garden centre that I wanted low-maintenance plants, we settled on sage, lemon thyme, rosemary, Vietnamese coriander, cilantro and Italian parsley.  Mint would need a pot of its own, and it was still too early for basil to be outside.  Certain my lack of gardening skills would quickly kill what was in this first pot, I decided to hold off on the basil and mint.
But after a little over a month, things are growing, not dying and needing some culinary uses.

What to do with a fistful of herbs? I don’t really know.  Pasta?
It was only after I started making this dish that I realized I referenced Simon and Garfunkel.  And it’s only right now that I realize that the greenspeak, herbs and musical reference suggest I’m turning into a hippie Vancouverite.
For those who know me… don’t despair.  I still do not own a strip of GORE-TEX.

Scarborough Fair Pasta

Your basic aglio e olio with chopped sage, rosemary, parsley and thyme added at the end (instead of only parsley).  I also added some frozen peas to the pasta during the final minute or so of cooking.