Barefoot Contessa has a great Lemon Fusilli with Arugula in her At Home cookbook.
|Lemon Fusilli with Arugula|
1. 1 tablespoon olive oil
2. 1 tablespoon (2 cloves) garlic, minced
3. 2 cups heavy cream
4. 6 tablespoons lemon juice
5. 1 pound dried fusilli pasta
6. 1/2 pound baby arugula
7. 1/2 cup grated Parmesan
8. 1 pint grape or cherry tomatoes, halved
9. Kosher salt and freshly ground black pepper
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, 6 T lemon juice, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Bring a large pot of water to a boil and cook the pasta according to the directions on the package, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well and season to taste.
This dish makes a great side for a roasted or grilled chicken.