Savoring the Season of Lemons

The official start of summer is just a few short days away but the season started in my mind somewhere around the end of May. And, it most definitely FEELS like summer around here lately. As the temperatures heat up outside, I always find that my appetite begins longing for cool and refreshing meals - more salads and sandwiches and fresh produce like berries, tomatoes, peppers, squash, and lemons - yes, lemons!

So, where many folks may pick up a glass of refreshing lemonade to enjoy in the summer, I rather prefer to enjoy my lemons savory and added to any dish I can get my hands on! One of my all-time favorite lemon dishes is the one pictured above - Lemon Fusilli with Arugula by Barefoot Contessa (from Barefoot Contessa At Home by Ina Garten). Oh my goodness, this dish is so good and so easy using simple ingredients like cherry tomatoes (which can be fresh from your garden) and arugula (a peppery, sprig-y leafy green) tossed with corkscrew shaped pasta and a lemon cream sauce that is salty and savory instead of sweet. Top it with a bit of Parmesan and pair with a glass of Sauvignon Blanc and you have yourself a happy meal right there my friends! I broke this recipe out a little earlier this year and we enjoyed it as our Easter meal instead of the traditional menu offerings since it wasn’t exactly the traditional holiday experience this year anyway (thank you Covid19). And because it was just the two of us for our Easter gathering, we celebrated the day and welcomed the season ahead with this refreshing, beautiful, and delicious dish that will also be a staple for us throughout the summer.

I have shared the recipe below for you and hope you will get a chance to try it. If you do try it, let me know what you think. And if you get a chance to pick up Barefoot Contessa’s At Home cookbook, I highly recommend it as it is one of my go-to cookbooks that I use all the time.

Happy Summer Eating!
Michele

Lemon Fusilli with Arugula

Barefoot Contessa At Home, Ina Garten

serves 4 to 5

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
kosher salt + freshly ground pepper
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of regular arugula, stems removed & leaves cut into thirds)
1/2 cup freshly grated Parmesan cheese
1 pint grape or cherry tomatoes, halved

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 of the lemons, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Bring a large pot of water to a boil, add 1 tablespoon salt and the pasta, and cook al dente according to the directions on the package, 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 1/4-inch thick crosswise, and add a few slices to the pasta. Toss well, season to taste, and serve hot.