Fettuccine With a Thousand Herbs

• 14 cup chopped Italian parsley
• 14 cup chopped fresh basil
• 14 cup chopped fresh tarragon (I omit this one, personal preference)
• 2 tablespoons chopped of fresh mint
• 2 tablespoons chopped fresh marjoram
• 2 tablespoons chopped fresh thyme
• 8 fresh sage leaves, finely chopped
• 1 spring fresh rosemary, finely chopped
• 13 cup extra-virgin olive oil
• salt
• fresh ground black pepper
• 1 lb fresh fettuccine
• 12 cup freshly grated pecorino romano cheese
• 2 medium tomatoes, peeled, seeded, and chopped

1. In a large bowl large enough to contain all the ingredients, combine the herbs , olive oil, salt and pepper to taste; set aside.
2. Bring at least 4 quarts of water to a boil; add 2 T. salt, then the pasta; stir well.
3. Cook over high heat, stirring frequently, until the pasta is al dente.
4. Drain the pasta, reserving some of the cooking water.
5. Add the pasta to the bowl with the herb mixture and toss well.
6. Add the cheese and toss again.
7. Scatter the tomatoes over the pasta and serve immediately.

italian parsley, fresh basil, tarragon, mint, fresh marjoram, thyme, sage, rosemary, extravirgin olive oil, salt, fresh ground black pepper, fresh fettuccine, freshly grated pecorino romano cheese, tomatoes

Taken from www.food.com/recipe/fettuccine-with-a-thousand-herbs-460406 (may not work)