Thursday, January 26, 2012

Lemon Fusilli with Arugula

It looks like pasta week at our house – how did that happen?  Maybe subconsciously I am thinking that it is winter and semi-chilly in Dallas, so we are stuffing ourselves with carbs in preparation for hibernation in case it actually turns cold here.

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, and tomatoes. Toss well and season to taste.

This dish makes a great side for a roasted or grilled chicken.

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