First Post - Lemon Fusilli with Arugula
Serves: about 4 or 5 people
Ingredients:
1 tbsp. extra virgin olive oil
2 cloves minced garlic
2 cups heavy cream
2 lemons
salt + pepper
1 bunch broccoli
1 lb. dried fusilli pasta
1/2 lb. baby arugula
1 cup freshly grated Parmesan (or more if you're a cheese fiend like I am)
cherry tomatoes, halved (optional)
Cut broccoli into florets and cook in pot of boiling water for about 5 minutes. Drain and run under cold water. Set aside.
Heat the olive oil in a medium saucepan over medium heat for about 60 seconds. Add the garlic, cream, the zest from 2 lemons, the juice of 2 lemons, some salt and pepper. Bring to a boil, then lower the heat and simmer for about 10 minutes.
Bring a large pot of water to a boil, add the pasta and cook until done. Drain pasta and place back into pot. Immediately add the cream mixture and cook it over medium-low heat for 3-5 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the broccoli, Parmesan and tomatoes.
Serve over a bed of arugula.