basil butter spaghetti

 This is what I'd been desperate to make all week. Basil butter spaghetti, and it's so easy and so scrummy that you might want to give it a whirl too. I saw it as a reel on the Gram, but I know it's a foodie vlogger who posted it. Just can't remember her name or I'd try and find it to link.
Cook your pasta. I use fresh simply because it has a long life in the fridge and is ready in a few minutes. Save some of the pasta water.
Whizz up some butter - can't give quantities as I don't remember seeing any, so I just cut a generous lump from a 250g block - with a large handful of basil, some grated garlic cloves (as much or little as you want), sprinkle of salt, and just whizz it until it's mixed and the basil is in tiny little flakes.
Dollop the butter in a frying pan to melt, drain the pasta and add to the pan, pour in a little pasta water to help things mix and that's pretty much it.

Serve with crumbled goats' cheese and some basil leaves and it's done. It was so, so good. I was a bit mean with the amount I melted for my pasta, I should have used more. I'm not the biggest fan of butter, I can't eat it in sandwiches or as buttercream because I hate the texture and flavour. Melted I love it, it tastes sweet and salty and I can happily eat it, but that said, I was still nervous about it being too buttery for my tastebuds. I was wrong, it's fine. And I wasn't generous enough with the basil leaves, it can take a lot and really it needs a lot.
So lesson learned, I will make it again and I will add more basil and not be afraid to melt all of the buttery basil mixture. It's not going to be wasted though, I'm making hassleback potatoes today and plan to add the basil butter towards the end of cooking to add a little extra flavour.
Lemon zest would also add a good little kick to the pasta dish so I might do that next time I make it.

It looks very light and summery, but I think it's perfect for autumn days too. This is now my go to speedy pasta dish, it's fantastic. Try it!