Fresh Lemon Basil Butter Pasta
A fresh and vibrant pasta dish with lemon, basil, and buttery garlic sauce. Ready in 30 minutes, this light and flavorful pasta is perfect for weeknights, meal prep, or a satisfying vegetarian dinner.
Equipment
- 1 large stockpot (for boiling pasta and blanching basil)
- 1 fine-mesh strainer or colander
- 1 large bowl (for ice water)
- 1 Food Processor
- 1 Wooden spoon
- Tongs (for tossing pasta)
- Measuring spoons and cups
- Cheese grater (for Parmesan)
Ingredients
- 3 cups packed ≈80 g fresh basil leaves
- 6 Tbsp salted butter room temperature
- 1 large garlic clove
- 1 small lemon zest and juice (≈2 Tbsp juice)
- Fine sea salt to taste
- Freshly ground black pepper to taste
- 1 lb 450 g uncooked pasta (bucatini or preferred shape)
- Parmesan cheese for serving
Instructions
- Prepare the Basil (Blanching Optional): Start by bringing a large stockpot of water to a rolling boil over high heat. While waiting, rinse 3 cups of fresh basil leaves and gently shake off excess water. Place the basil in a fine-mesh strainer or colander that fits over the pot. Carefully submerge the strainer in the boiling water for 5–10 seconds, pressing lightly with a wooden spoon so all leaves make contact with the hot water. Immediately transfer the basil to a bowl of ice water to halt cooking and preserve its vibrant green color. Once cooled, wring the basil gently with your hands to remove excess water.
- Make the Lemon Basil Butter: Transfer the blanched basil into a food processor. Add 6 tablespoons of room-temperature salted butter, 1 large garlic clove, the zest of 1 small lemon, and about 2 tablespoons of lemon juice. Season with a pinch of fine sea salt and several twists of freshly ground black pepper. Pulse the mixture until smooth, stopping occasionally to scrape down the sides of the bowl. The result should be a creamy, fragrant butter infused with bright lemon and fresh basil, ready to coat the pasta.
- Cook the Pasta: Bring a large pot of water to a boil, adding a generous pinch of salt to enhance flavor. Add 1 pound of uncooked pasta (bucatini works beautifully, but any long pasta is fine) and cook according to package directions until al dente, usually 9–11 minutes. Stir occasionally to prevent sticking. Once the pasta is tender but firm to the bite, drain it in a colander, reserving a small cup of pasta water to adjust sauce consistency if needed. Return the pasta to the pot while still warm.
- Combine Pasta and Lemon Basil Butter: While the pasta is still hot, add the prepared lemon basil butter directly into the pot. Using tongs, gently toss the pasta to coat every strand evenly with the creamy, aromatic butter. If the sauce feels too thick or clings too heavily, add a tablespoon or two of the reserved pasta water to loosen it slightly. Taste the pasta and adjust seasoning with additional salt and black pepper as needed.
- Serve and Garnish: Transfer the pasta to individual serving bowls or a large serving dish. Generously grate fresh Parmesan cheese over the top for a savory, nutty finish. For a final touch of brightness, you can add a few fresh basil leaves or a light drizzle of lemon juice. Serve immediately while warm. This dish pairs wonderfully with a crisp green salad or garlic bread for a full, satisfying meal.
Notes
- Basil Blanching: Blanching the basil is optional but helps preserve its vibrant green color and bright flavor. Fresh basil can also be used raw if preferred.
- Butter Temperature: Use room-temperature butter for smoother blending and a creamy texture in the sauce.
- Pasta Choices: Bucatini is ideal, but spaghetti, linguine, or fettuccine work equally well. Cooking times may vary slightly.
- Adjusting Lemon Flavor: Taste and adjust lemon juice and zest to your preference for tanginess.
- Cheese Topping: Freshly grated Parmesan is recommended for best flavor and smooth melting.