5.02.2009

Parsley Pasta

Epicurious
This was super easy and was a perfect way to use up a bunch of fresh parsley in the fridge (which was what I set out to do when I found the recipe). Only half of the parsley butter is tossed with the pasta so you can halve the amounts, or make the whole recipe and use the other half for something else another time (we had it with steak and it was good-- it would be good with cooked vegetables as well).

Parsley Butter:
1 C (packed) coarsely chopped fresh parsley
2 t grated lemon peel (I used a splash of juice because I didn't have a lemon)
1 garlic clove, peeled
1/2 C unsalted butter, room temperature

Pasta:
1 lb. campanelle or similar

Finely chop parsley, lemon peel, and garlic in food processor. Add butter and process until well blended. Season with salt and pepper. (Can be made ahead; cover and refrigerate. Bring to room temperature before using.)

Cook pasta. Drain. Toss with half of parsley butter (about 1/3 C). Season with salt and pepper.

3 comments:

  1. I was thinking this morning that y'all hadn't posted in awhile and must be starving to death!

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  2. Yes-- Gordie's kicking himself for not posting about his Ramen-noodle suppers while I was away last week.

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  3. I'd har-har at Gordie, but I've more-or-less been eating the same two things every day for the last year, at least. Ah, the life of a frugal, simple, single man

    Amazingly, I'm not tired of them, really.

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