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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an easy pasta dish to make when your garden is bursting with fresh parsley and basil. It's a terrific side dish with grilled chicken breasts, plus it makes a great vegetarian main course when served with a salad. Ingredients:
1 green onion, chopped roughly |
1/4 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 |
1/2 teaspoon freshly grated lemon, zest of |
3/4 cup cottage cheese (or ricotta cheese) |
1/2 cup parmesan cheese (fresh, if possible) |
1/4 teaspoon salt |
1/4 teaspoon freshly grated black pepper |
1 lb fusilli (or your favourite) |
Directions:
1. Place green onion chunks in food processor fitted with steel blade, and process until minced.
2. Place all other ingredients, except for the pasta, into the food processor and whiz around until well combined.
3. 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.
4. To prepare dish, bring a large pot of salted water to boil and cook pasta following package directions.
5. Drain well, place in a serving dish, and add butter to hot pasta; toss well to coat, then serve.
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