Fumitory and Lemon Butter for Pasta

Ingredients:

• 2 tablespoons fresh fumitory leaves, finely chopped
• 1/2 cup (1 stick) unsalted butter
• 1 lemon, zest and juice
• Salt and freshly ground black pepper, to taste
• Cooked pasta of your choice (spaghetti, fettuccine, or linguine work well)
• Grated Parmesan cheese (optional, for garnish)

Instructions:

1. Start by cooking your pasta according to the package instructions. While the pasta is cooking, you can prepare the fumitory and lemon butter sauce.
2. In a small saucepan, melt the unsalted butter over low heat. Be sure not to let it brown; you want it to melt gently.
3. Add the finely chopped fumitory leaves to the melted butter. Allow the fumitory to infuse into the butter over low heat for about 5-7 minutes. This will release the herb’s delicate flavors into the butter.
4. Once the fumitory has infused, remove the saucepan from the heat. Stir in the lemon zest and juice. The lemon will add a refreshing citrus note to the sauce, complementing the fumitory’s earthy taste.
5. Season the sauce with salt and freshly ground black pepper to taste. Remember to go easy on the salt, as the butter can be salty, and you can always adjust it later.
6. Drain your cooked pasta and place it in a serving bowl.
7. Pour the fumitory and lemon butter sauce over the pasta, ensuring it’s evenly coated.
8. If desired, garnish your dish with freshly grated Parmesan cheese for an extra burst of flavor.
9. Serve the pasta immediately while it’s still warm.

This recipe is a simple and unique way to incorporate fumitory into your culinary repertoire. The herb’s distinct flavor, combined with the zesty lemon and rich butter, creates a delightful sauce that pairs well with pasta. Enjoy this dish as a side or main course, and savor the subtle and earthy notes of fumitory in this delectable recipe.