Campanelle Pasta with Parsley Butter
- 1 cup chopped Italian parsley
- 2 teaspoons grated lemon peel
- 1 clove garlic
- 1/2 cup Culinary Tours Unsalted Irish Butter
- 1 package – 12oz of Culinary Tours Campanelle Pasta
- Use a food processor to chop parsley, lemon peel, and garlic. Add butter and blend well. Add salt, pepper to taste, cover, and refrigerate.
- Cook pasta until tender.
- Drain and place in bowl.
- Add parsley butter to coat.
