My take on Ina's Lemon Fusilli with Arugula, this pasta dish is light-tasting, despite the cream. Best with spring's earliest vegetables, like broccoli, asparagus, and greens.
Ingredients
1 lb. pasta
1 tbsp. olive oil
1 tbsp. garlic, minced
1 tbsp. shallots, minced
2 c. heavy cream
3 lemons
A few splashes of dry white wine
2 tsp. kosher salt
1 tsp. black pepper, freshly ground
1 bunch of asparagus
1/2 lb. baby arugula
1/2 c. pecorino romano, freshly grated
1 pint grape tomatoes
Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic and shallots, and cook for 60 seconds. Add the cream, the zest from two lemons, the juice from two lemons, the white wine, salt and pepper. Bring to a boil, then lower the heat and simmer for 15 to 2o minutes, until it starts to thicken.
Meanwhile, cut the asparagus into 1-inch pieces. Blanch in a pot of boiling water for 2 to 4 minutes, just until tender. Drain and run under cold water to stop the cooking. Set aside.
Cook and drain the pasta. Immediately add the cream mixture and cook over medium-low heat for three minutes, until most of the sauce is absorbed into the pasta. Pour the hot pasta into a bowl, add the arugula, pecorino, tomatoes and broccoli or asparagus. Cut the last lemon in half lengthwise, slice it 1/4-inch thick and add to the pasta. Toss well, season to taste and serve hot.
Serves 4.
