Monday, 25 January 2010

Ina's Lemon Fusilli with Arugula

I love Ina Garten. I love her demeanour and I especially love her lifestyle. Every once in a while somebody will tell me that I look like her and I take it as the ultimate compliment. I wouldn't mind looking like her and I certainly wouldn't mind being her! What a life! Arranging peonies and hydrangeas in low vases and puttering around in the "barn". I could fit my whole house in that barn and still have room for.. I don't know, a school or something.
Her recipes have always turned out well for me and this one is no exception. Creamy and lemony pasta with peppery arugula - how bad can that be?
I used sundried tomatoes as that was what I had on hand, and I served the pasta with some sugar snap peas, lightly sautéed in butter. This recipe is definitely a keeper.

Lemon Fusilli with Arugula
Ina Garten, Food Network.com

Ingredients
1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 pound dried fusilli pasta (I used gemelli - same twist, just thinner)
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved (I used sun-dried tomatoes)

Directions
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 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.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, 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, season to taste, and serve hot.

Ina Garten's Lemon Fusilli with Arugula for this week's Food Network Chefs Cooking Challenge.