Homemade Lemon Basil Butter Pasta
- Yield 4
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Homemade Lemon Basil Butter Pasta is a pasta recipe on Avoteb. The yield on the card is 4. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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
Method
Blanch the basil (skippable). Raise a large stockpot of water to a boil. Set 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 move the basil to a bowl of ice water and submerge it completely to halt the cooking process. Lift the basil and wring it dry with your hands, then move it to a food proc
Make the lemon basil butter. Tip in 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.
Leave the pasta. Generously salt the boiling water. Tip in the pasta and cook until al dente. Strain the pasta and return it to the pot.
Turn Tip in the lemon basil butter to the pasta and toss with tongs until evenly coated. Taste and season with additional salt and pepper if needed.
Plate Plate while it is hot, garnished with lots of Parmesan cheese, and enjoy!
