Basil Butter Anelli with Fresh Mozzarella

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. anelli pasta

• 2 sticks salted butter, softened

• 1 cup basil, loosely packed

• 1 garlic clove, grated

• Zest of 1 lemon

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/2 cup fresh mozzarella, cubed

• Pasta water as needed

• Salt to taste

Note: This makes more basil butter than you need. Save the extra to use throughout the week!

Directions:

1. Bring a large pot of water to a boil.

2. For the basil butter, cut the softened butter into quarters and add to a blender along with the basil, grated garlic and lemon zest. Blend until smooth.

3. Once the water is boiling, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup pf pasta water.

4. Strain the pasta and transfer it to a pan along with 1/4 cup basil butter and 1/4 cup pasta water. Toss until the pasta is fully coated. Add more basil butter as needed.

5. Stir in the Parmigiano, adding more pasta water as needed, 1/4 cup at a time.

6. Plate and top with mozzarella and more grated Parmigiano.