This recipe comes from Edible Portland. We improvised a little, using a dash of dried chevril and garnished with some lemon zest for color and a delicious tang. Happy herb hunting.

Your advance effort in making this recipe will be rewarded when dinnertime comes and you can quickly throw together a beautiful, show-stopping dish in moments.

2 cups whole-milk yogurt
5 Tbsp extra-virgin olive oil
3 large onions, thinly sliced
Sea salt
1 lb fettuccine
2 cups fresh herbs (a mixture of chervil, basil, parsley, chives and fennel frond), roughly chopped
2 oz Prosciutto di Parma, thinly sliced (optional)
1 bunch green onions
1 cup grated pecorino
Extra-virgin olive oil to garnish

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