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Campanelle Pasta with Parsley Butter
Campanelle Pasta with Parsley Butter
(Campanelle al Sugo di Burro e Prezzemolo)
 
 
Ingredients:

For the Parsley Butter:
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

For the Pasta:
1 lb campanelle (trumpet-shaped pasta), fiori, or fusilli pasta 

Directions:

Prepare the 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.)

Prepare the Pasta:
Cook pasta in large pot of boiling salted water until 'al dente'. Drain.

Transfer pasta to large serving bowl.

Add half of parsley butter (about 1/3 cup) to pasta; toss to coat.

Season to taste with salt and pepper. Makes 6 servings.

That's it!
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