Campanelle Pasta with Parsley Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The same parsley butter (which can be prepared three days ahead) seasons the pasta and the broccoli rabe served alongside. Ingredients:
1 cup (packed) coarsely chopped fresh italian parsley |
2 teaspoons (packed) grated lemon peel |
1 garlic clove, peeled |
1/2 cup (1 stick) unsalted butter, room temperature |
1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta |
Directions:
1. For parsley butter: Finely chop parsley, lemon peel, and garlic in processor. Add butter and process until well blended. Season parsley butter to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
2. For pasta: Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Transfer pasta to large serving bowl. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter ); toss to coat. Season to taste with salt and pepper.
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