1 lb. Banza Fusilli Pasta (2 boxes)
2 tbsp extra virgin olive oil
2 tbsp finely minced garlic (3-4 cloves)
2 cups heavy cream
3 large lemons, zest and juice
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup freshly grated parmesan cheese
1 pint heirloom cherry tomatoes, halved
6 oz fresh arugula
In a large sauce pan over medium heat, add the olive oil and minced garlic, and cook for 60 seconds until fragrant and just cooked through. Add the heavy cream, lemon zest, lemon juice, salt, pepper, and crushed red pepper flakes, and stir to combine. Turn up the heat just until the mixture begins to boil, then reduce to low and let simmer for 15-20 minutes, stirring occassionally.
In the meantime, bring a pot of salted water to a boil and cook the Banza fusilli 7-8 minutes, until al dente. Once the pasta is ready, I like to take big spoonfuls of it and add directly to the lemon cream sauce. You can also drain the pasta and add to a bowl with the sauce.
Add in the parmesan cheese, cherry tomatoes, and arugula, and toss all together.
Serve warm immediately, and enjoy!
Thanks to Banza, another favorite recipe from my college days is rediscovered! This is one of the first recipe's that I mastered senior year of college when we were finally out of a dorm, had our own kitchen, and actually spent some time in it! With my Barefoot Contessa books in tow, this recipe (adapted from her recipe) ended up on the dinner circuit one week and never left! I probably made this recipe once a week, but since then had kissed it goodbye for obvious reasons. Wes and I now have taken back up the tradition of making this fairly often, and having it in the fridge all week to enjoy. It is the perfect spring and summer pasta - enjoyed both warm and cold for leftovers! It is fresh and lemony and just delicious. OH, and also - we leave for ITALY tomorrow!!!! So I wanted to squeeze in one last recipe before we left, and this seemed perfectly appropriate seeing as we are headed to the land of pasta and lemons. See you in a week!
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