I'm trying hard to start cooking again. It helps to actually go grocery shopping. I adore shopping for groceries, because after I do it, I feel SO responsible! I love unpacking our stuff and putting it away and then occasionally checking out our awesome pantry. When we first started living together 11 years ago (we've only been married for 4 years), grocery shopping was a total adventure, and we'd let each other get a random "luxury item"---and it was always something we never ate, like Hobnob cookies from the British section or Turkish Delight. I just get so inspired when I shop for food!
Anyway, today I was inspired by the sunny looking lemons, and I knew it was the day for Ina Garten's Lemon Fusilli with Arugula. I have not made this in YEARS, and I'm not sure why, because it's awesome and we both LOVE it. It makes awesome leftovers and is creamy but light---and perfect to showcase those late summer tomatoes! This is from Barefoot Contessa At Home---probably my favorite Ina Garten cookbook of all time.
Here's the recipe---
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 bunch broccoli
1 pound dried fusilli pasta (I used capittavi, just because I love the shape)
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
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.
