I love everything about fresh basil and garlic. Years ago, I wanted to find a way to make a light pasta with fresh basil for lunch that didn't have a heavy cream sauce. This recipe is the result and is one that is often requested.

Ingredients

1 12 oz. bag of No Yolks extra broad pasta
6 Tablespoons salted butter
2 cloves garlic, minced
Fresh basil, rough chopped (about 1 cup)
Salt & pepper
Parmesan, grated

Instructions

In a large stock pot, cook pasta in salted water. I usually cook until al dente. Then, drain and set aside.

While pasta is cooking, melt butter in a large skillet over medium/low heat.

As the butter begins to sizzle and brown, add the basil. Season with salt and pepper. Stir to cook the basil as the butter continues to brown. Be careful not to over brown the butter.

Add garlic. Season with salt and pepper. Cook for about 1 minute until garlic is fragrant. Turn off heat.

Drain pasta. Add pasta to basil, garlic butter. Toss to coat.

Top with grated parmesan cheese.

Ideas

This pairs well with Pan Fried Chicken Tenders and a chopped Caesar salad.