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green onion butter flat leaf parsley fresh basil freshly squeezed lemon juice lemon cottage cheese Parmesan cheese salt black pepper fusilli
Viewed: 63 - Published at: 5 years agoIngredients
- 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)
Method
- 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.
