# Ingredient List:
→ 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)
# Directions:
01 - Bring a large pot of salted water to a boil. Add the capellini and cook until just al dente, about 2 to 3 minutes. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add the lemon zest and cook for 30 seconds until fragrant.
03 - Add the lemon juice and reserved pasta water to the skillet. Stir to combine and let simmer for 1 minute.
04 - Add the drained capellini to the skillet and toss gently to coat evenly with the lemon butter sauce.
05 - Sprinkle in the Parmesan cheese and season with freshly ground black pepper. Toss again until the cheese melts and the sauce becomes silky. Add extra pasta water if a creamier texture is desired.
06 - Remove the skillet from heat and add the chopped parsley, basil, and chives. Toss lightly to combine.
07 - Plate the pasta and garnish with additional lemon zest, fresh herbs, and Parmesan if desired.
