Garden-Fresh Herb Pasta
- 1 green onion, chopped roughly
- 14 cup butter (margarine can be substituted, but the taste will be different)
- 2 tablespoons chopped fresh flat leaf parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon freshly squeezed lemon juice
- 12 teaspoon freshly grated lemon, zest of
- 34 cup cottage cheese (or ricotta cheese)
- 12 cup parmesan cheese (fresh, if possible)
- 14 teaspoon salt
- 14 teaspoon freshly grated black pepper
- 1 lb fusilli (or your favourite)
- Place green onion chunks in food processor fitted with steel blade, and process until minced.
- Place all other ingredients, except for the pasta, into the food processor and whiz around until well combined.
- If you wish, refrigerate this butter, covered, until you need it; do not store for more than 3 days, and bring it back to room temperature before using.
- To prepare dish, bring a large pot of salted water to boil and cook pasta following package directions.
- Drain well, place in a serving dish, and add butter to hot pasta; toss well to coat, then serve.
green onion, butter, flat leaf parsley, fresh basil, freshly squeezed lemon juice, lemon, cottage cheese, parmesan cheese, salt, black pepper, fusilli
Taken from www.food.com/recipe/garden-fresh-herb-pasta-37321 (may not work)