Lemon Capellini Fresh Herbs

# 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 - Juice of 2 lemons (about 4 tbsp)

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 Make It:

01 - Bring a large pot of salted water to a boil. Add capellini and cook for 2 to 3 minutes until just al dente. Reserve 1/4 cup pasta water and drain the pasta.

02 - Melt butter in a large skillet over medium heat. Add lemon zest and cook for 30 seconds until fragrant.

03 - Add lemon juice and reserved pasta water to the skillet. Stir to combine and let simmer for 1 minute.

04 - Add drained capellini to the skillet and gently toss to coat with the lemon butter sauce.

05 - Sprinkle Parmesan cheese and freshly ground black pepper over the pasta. Toss until cheese melts and sauce becomes silky, adding extra pasta water if needed for creaminess.

06 - Remove from heat and gently fold in parsley, basil, and chives.

07 - Serve immediately, garnished with extra lemon zest, herbs, and Parmesan if desired.

# Expert Advice:

01 -

This comes together in the time it takes to boil water, perfect for those nights when takeout feels like the only option
The fresh herb finish transforms simple ingredients into something restaurant worthy without any fancy techniques

02 -

I once skipped reserving the pasta water and ended up with separated butter pooling at the bottom of the bowl. That starchy water is non negotiable for sauce success.
The pan must be off the heat before adding fresh herbs, otherwise they turn brown and sad almost instantly.

03 -