1/2 lb. dried Umbricelli pasta

1/2 c. roughly chopped mixed herbs, such as parsley, chervil, tarragon,
dill, and basil
2 Tbs. of C&C Nocellara del Belize Extra Virgin Olive Oil
2 tsp. finely grated lemon zest
1 Tbs. C&C Sicilian Lemon White Balsamic Vinegar
Coarse  Sea Salt (preferably Peruvian Pink Sea Salt)
1/4 c. Parmesan cheese

Preparation: Cook pasta in a large pot of salted water according to package.  Drain pasta, then toss with mixed herbs, oil, balsamic vinegar and lemon zest, 1/4 teaspoon of salt, and the Parmesan cheese in a large serving bowl.  Serve as a side dish with baked salmon.