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Campanelle Pasta with Parsley Butter
- 1 cup (packed) coarsely chopped fresh Italian parsley
- 2 teaspoons (packed) grated lemon peel
- 1 garlic clove, peeled
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 pound campanelle (trumpet-shaped pasta), fiori, or fusilli pasta
Directions:View on Bon Appetit
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