Lemon Fusilli with Arugula

20 August

1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
sea salt and pepper to taste
1 pound dried fusilli pasta
2 bunches arugula, or 1 bunch of kale and 1 bunch arugula, stems removed and leaves cut into bite-sized pieces
½ cup freshly grated Parmesan cheese
1 pint cherry tomatoes, halved

1. Heat the oil in a medium saucepan over medium heat. Add the garlic, and cook for 60 seconds, then add the cream, zest and juice of 2 lemons, 1 teaspoon salt (you can add more to taste), and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15-20 minutes, until the sauce starts to thicken.
2. Bring a large pot of water to a boil, add1 teaspoon salt and the pasta; cook al dente according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over low heat for 3 minutes, until the pasta has absorbed most of the sauce.
3. Pour the hot pasta into a large bowl and add the arugula, kale (if using), Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it ¼-inch thick crosswise, and add a few pieces to the pasta. Toss well and season to taste.

Serves 4-5

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