Lemon Basil Butter Pasta As seen on Gimme some Oven Bookmark recipe Print recipe Download recipe Share Total Time 30 mins Prep Time 10 mins Cook Time 20 mins Rating 5 out of 5 stars (1) Ingredients 4 servings 3 cups (~80 grams) packed fresh basil leaves6 tablespoons salted butter, room temperature1 large clove garlic1 small lemon, zested and juicedfine sea salt and freshly-ground black pepper1 pound uncooked pasta (I used bucatini)Parmesan cheese, for serving Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Blanch the basil (optional). Bring a large stockpot of water to a boil. Place the basil in a large fine-mesh strainer or colander. Submerge the strainer in the boiling water for 5 to 10 seconds, quickly pressing the basil down with a wooden spoon so that it all makes contact with the water. Then immediately remove and transfer the basil to a bowl of ice water and submerge it completely to halt the cooking process. Remove the basil and wring it dry with your hands, then transfer it to a food processor. Step 2 Make the lemon basil butter. Add the butter, garlic, lemon zest, lemon juice (about 2 tablespoons), a pinch of salt and some generous twists of black pepper to the food processor. Pulse until smooth, pausing to scrape down the sides of the bowl a few times if needed. Step 3 Cook the pasta. Generously salt the boiling water. Add the pasta and cook until al dente. Strain the pasta and return it to the pot. Step 4 Toss. Add the lemon basil butter to the pasta and toss with tongs until evenly coated. Taste and season with additional salt and pepper if needed. Step 5 Serve. Serve immediately, garnished with lots of Parmesan cheese, and enjoy! Chef’s notes Recipe slightly adapted from The New York Times.
