Ingredients
1 cup fresh Italian parsley, coarsely chopped, packed
2 tsp lemon peel, grated, packed
1 clove garlic, peeled
½ cup unsalted butter, (1 stick) room temperature
1 lb campanelle , (trumpet-shaped pasta) fiori, or fusilli pasta
Preparation
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.
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 ½ of parsley butter to pasta; toss to coat. Season to taste with salt and pepper.
Serve and enjoy.
