Campanelle Pasta with Parsley Butter

1. 1

   Finely chop parsley, lemon peel, and garlic in processor.

2. 2

   Add butter and process until well blended.

3. 3

   Season parsley butter to taste with salt and pepper.

4. 4

   (Can be prepared 3 days ahead.

5. 5

   Cover and refrigerate.

6. 6

   Bring to room temperature before using.)

7. 7

   Cook pasta in large pot of boiling salted water until just tender but still firm to bite.

8. 8

   Drain.

9. 9

   Transfer pasta to large serving bowl.

10. 10

    Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter); toss to coat.

11. 11

    Season to taste with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.