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.
I made this with fresh corn off the cob and added some garlic..oh my what a great meal.
Made it with gnocchi and the pasta water was even velvetier. Can miss with this one how we you do it.
You talked about a salty cheese taste, yet there is no cheese listed as an ingredient. What do you mean?
"This pasta captures the essence of basil, without pesto’s garlic, nuts and salty cheese"