Silky capellini in a lemon butter sauce topped with fresh parsley, basil, and chives for a bright flavor.
# What You Need:
→ Pasta
01 - 12 oz capellini (angel hair pasta)
02 - Salt, for pasta water
→ Sauce
03 - 4 tbsp unsalted butter
04 - Zest of 2 lemons
05 - 4 tbsp lemon juice (about 2 lemons)
06 - 1/4 cup reserved pasta water
07 - 1/2 cup freshly grated Parmesan cheese
08 - Freshly ground black pepper, to taste
→ Herbs and Garnish
09 - 2 tbsp fresh parsley, finely chopped
10 - 2 tbsp fresh basil, finely chopped
11 - 1 tbsp fresh chives, finely chopped
12 - Extra lemon zest, for garnish (optional)
13 - Extra Parmesan, for serving (optional)
# How-To Steps:
01 - Bring a large pot of salted water to a rolling boil. Add capellini and cook 2 to 3 minutes until al dente. Reserve 1/4 cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add lemon zest and cook for 30 seconds until aromatic.
03 - Add lemon juice and reserved pasta water to the skillet. Stir and simmer gently for 1 minute.
04 - Add drained capellini to skillet. Toss gently to coat pasta evenly in lemon butter sauce.
05 - Sprinkle Parmesan cheese and freshly ground black pepper over pasta. Toss until cheese melts and sauce becomes silky, adding more pasta water if necessary for desired creaminess.
06 - Remove from heat. Fold in chopped parsley, basil, and chives gently to combine flavors.
07 - Plate immediately, garnishing with extra lemon zest, herbs, and Parmesan if desired.
