Vibrant Lemon Basil Butter Pasta: Sunshine in a Bowl!
Lemon pasta: whip up this quick 30-minute bucatini with fresh basil and creamy lemon butter. A bright, easy meal perfect for any night. Simple ingredients, amazing taste.
Ingredients
- 3 cups packed (~80 grams) 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)
Instructions
- Blanch basil (optional): Boil water, place basil in strainer, submerge 5-10 sec, plunge into ice water, wring dry, transfer to food processor.
- Make lemon basil butter: Add butter, garlic, lemon zest, 2 tbsp lemon juice, salt, and pepper to food processor. Pulse until smooth, scraping sides.
- Cook pasta: Generously salt boiling water, cook pasta until al dente. Strain and return to pot.
- Toss: Add lemon basil butter to pasta. Toss with tongs until evenly coated. Taste and season.
- Serve: Serve immediately, garnished with lots of Parmesan cheese.
Notes
- For an extra bright green basil, quickly blanch the leaves in boiling water for 10 seconds before shocking them in ice water.
- Taste and adjust seasoning before serving; the salt and pepper are crucial for balancing the lemon and butter.
- If you prefer a smoother sauce, finely mince the garlic instead of pulsing it in the food processor.
- This recipe is best served immediately to enjoy the fresh flavors and al dente pasta texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Taste and adjust seasoning before serving; the salt and pepper are crucial for balancing the lemon and butter.
- If you prefer a smoother sauce, finely mince the garlic instead of pulsing it in the food processor.
- This recipe is best served immediately to enjoy the fresh flavors and al dente pasta texture. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.