Ingredients
1/2 cup butter
Fresh basil, handful
2 tsp. lemon juice
2 cloves garlic, crushed or sliced thinly
3/4 tsp. seasoned salt
220g fettuccine or angel hair pasta (cooked and drained)
1 1/2 cups broccoli flowerets (cooked tender-crisp)
3 Tbsp. walnuts (chopped)
3 Tbsp. walnuts (chopped)
Chilli flakes (optional)
Directions
- Melt the butter in a large skillet on low-medium heat. Make sure the heat is not too high so the butter doesn’t burn. If you are worried about burning, add a tablespoon of extra virgin olive oil to heat with the butter.
- Add the lemon juice, garlic powder and seasoned salt, blending well.
- Add the fettuccine, broccoli, walnuts. Toss the fresh basil in right at the end with the pasta.
- Blend well and toss to coat the fettuccine.
- After tossing, add fresh grated Parmesan cheese and chilli flakes to top off the dish.
