Lemon Basil Butter Pasta
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 leaves
- 6 tablespoons salted butter, room temperature
- 1 large clove garlic
- 1 small lemon, zested and juiced
- fine sea salt and freshly-ground black pepper
- 1 pound uncooked pasta (I used bucatini)
- Parmesan cheese, for serving
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Preparation
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!
Step 6
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Chef's notes
Recipe slightly adapted from The New York Times.
