Campanelle Pasta with Parsley ButterBrian Leatart
The same parsley butter (which can be prepared three days ahead) seasons the pasta and the broccoli rabe served alongside.
Recipe information
Yield
Makes 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
Pasta
1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta
Preparation
For 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. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using.)
For 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 ); toss to coat. Season to taste with salt and pepper.
