Recipe information
Yield
6 Servings
Ingredients
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
1
pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta
Need to make a substitution?
Preparation
Parsley butter
Step 1
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. DO AHEAD Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.
Pasta
Step 2
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 (click for recipe); toss to coat. Season to taste with salt and pepper.