| |
|
|
- 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!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|