Campanelle Pasta with Parsley Butter

• 1 cup (packed) coarsely chopped fresh Italian parsley
• 2 teaspoons (packed) grated lemon peel
• 1 garlic clove, peeled
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta

1. Finely chop parsley, lemon peel, and garlic in processor.
2. Add butter and process until well blended.
3. Season parsley butter to taste with salt and pepper.
4. (Can be prepared 3 days ahead.
5. Cover and refrigerate.
6. Bring to room temperature before using.)
7. Cook pasta in large pot of boiling salted water until just tender but still firm to bite.
8. Drain.
9. Transfer pasta to large serving bowl.
10. Add half of parsley butter (about 1/3 cup) to pasta (reserve remainder for Broccoli Rabe with Parsley Butter); toss to coat.
11. Season to taste with salt and pepper.

fresh italian parsley, garlic, unsalted butter, pasta

Taken from www.epicurious.com/recipes/food/views/campanelle-pasta-with-parsley-butter-107675 (may not work)