Cut fresh pasta into tagliolini and leave them on the work surface to dry. Finely chop generous quantities of the fresh herbs and leave to soak with the garlic in the oil, which should be freshly pressed, new season'soil. Cook pasta, drain and toss with the herb dressing. Provide plenty of freshly grated Parmesan or pecorino at the table.
A variation on this recipe is to add a good shake of black pepper and three baby tomatoes, peeled and chopped. In summer time, when there are fresh, juicy tomatoes available, they can be added raw.
This variation is in fact a good idea in the summer months, when the new oil, produced in the autumn, is no longer available.
Delicious, newly-pressed olive oil is only to be found for couple months. In any case, it will only last for about a year, after which it begins to loose flavour and oxidize, becoming slightly acid and less digestible. So keep an eye.