Categories: Pasta

Ingredients

• 1 tbsp olive oil
• 1 tbsp minced garlic
• 2 cups heavy cream
• 3 lemons
• Kosher salt and black pepper
• 1 lb. dried fusilli pasta
• 1/2 lb. baby arugula
• 1/2 cup grated Parmesan
• 1 pint grape or cherry tomatoes, halved

Directions

1. Heat the olive oil in a medium saucepan over medium heat. Add the garlic and cook for 60 seconds, then add the cream, the zest and juice of 2 lemons, 2 tsp salt and 1 tsp pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

2. Bring a large pot of water to a boil, add 1 tbsp salt and the pasta, and cook at dente as directed, about 12 minutes, stirring occasionally. Drain the pasta and return it to the pot. Immediately add the cream mixture and cook over medium-low heat for 3 minutes, until the pasta has absorbed most of the sauce. Pour the hot pasta into a large bowl and add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it crosswise and add a few slices to the pasta. Toss well. season to taste and serve hot.

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