Campanelle Pasta with Parsley Butter

Ingredients

  • 1 cup (packed) coarsely chopped fresh Italian parsley
  • 2 teaspoons (packed) grated lemon peel
  • 1 garlic clove, peeled
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta

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 pas...

View full recipe at SpringPad

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