Fusilli with Lemon Cream Sauce

Remember that Fusilli is a heavy pasta and takes 16 minutes in boiling water to cook.

Yield:
Serves 6 Primo sized servings
Category:
Pasta
Cuisine:
Italian

INGREDIENTS:

  • 300 g. fusilli pasta
  • 1 tablespoon butter
  • 2 cloves garlic
  • 1 1/2 cups half and half or heavy cream
  • Zest of 2 lemon, Meyer or regular
  • 1/4 cup fresh lemon juice, Meyer or regular
  • 2/3 cup Parmesan cheese - medium grated
  • salt & fresh ground pepper
  • 1/2 bunch fresh parsley
  • 8 stems of asparagus, cut into 1/2 inch pieces

DIRECTIONS:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Drain and set aside.
  2. Meanwhile, prepare the sauce. In a high-rimmed sauté pan or a medium saucepan, melt the butter over medium heat. Stir in the garlic and cook for about a minute.Add the asparagus pieces. Pour in the cream and cook until it's about one-third of the way reduced. It should thicken slightly. Stir in the lemon juice and zest, Parmesan cheese, and season with salt and pepper. Remove the sauce from the heat.
  3. Toss with pasta with the sauce. Divide between plates or top with additional Parmesan cheese and Meyer lemon zest. Sprinkle parsley on top. Serve.

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