Basil-Butter Pasta
Updated Oct. 11, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 3cups packed basil leaves (about 80 grams, from 2 large bunches)
- 6tablespoons unsalted butter, sliced, at room temperature
- 1pound of any pasta, any type
Nutritional analysis per serving (4 servings)
578 calories; 19 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 85 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 355 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of well-salted water to a boil. Place the basil in a heatproof colander. Once the water is boiling, submerge the colander with the basil into the pot and use a spoon to push the leaves into the water. Blanch for 10 seconds, then immediately rinse the leaves under cold water to stop the cooking. Squeeze them dry with your hands. Reserve the boiling water.
- Step 2
Transfer the basil to a food processor and pulse until finely chopped. Add the butter and process, scraping the sides of the food processor as needed, until very smooth. Refrigerate until ready to use. (Basil butter will keep, refrigerated, for up to 1 week, or in the freezer for several months.)
- Step 3
Add the pasta to the boiling water and cook until tender. Reserve 1 cup of the pasta cooking water, then drain the pasta. Return the pasta and ¼ cup of the reserved pasta water to the pot, then add the basil butter and toss to coat. (Doesn’t it smell incredible?) If the pasta is dry instead of silky and glossy, add more pasta water, 1 tablespoon at a time. Season to taste with salt.
Private Notes
Comments
Delicious! Cooked as directed the first time around. Next time, I would try adding a clove or two or garlic and some lemon zest to the basil butter mixture
This dish is very similar to the pates au pistou served almost everywhere on the French Mediterranean coast. I make it often in summer with minor changes. While the pasta drains in a sieve, I melt butter mixed with a bit of olive oil in the pot, then toss the pasta in the mix. When serving, top pasta with shredded fresh basil and top with freshly grated parmesan or parmesano-reggiano cheese. My husband adds some black pepper as well.
I made extra basil butter. Put onto a cooked steak right from the grill.
This was okay and my 10-year-old loved it, but it kind of felt like something was missing. I've been looking for easy pasta recipes that don't involve garlic or tomato sauce, both of which unfortunately give me indigestion. It's shocked how hard it is to come up with satisfying pasta recipes that don't start with two cloves of garlic. I think for the leftovers, I'm going to sauté up shrimp and corn to go on top and give it more oomph.
Good, but I think I prefer pesto for a pasta dish. The compound butter will have many other uses though, and it’s another good way to use up the basil that needs cutting back.
Delicious! I didn't blanch the basil...too beautiful and fresh out of the garden to do that. Also melted the butter and added black pepper. When serving topped with Parmesean cheese and toasted pine nuts. Delicious and so simple.
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