Spring in My Step

I am feeling good.  The sun is shining, the birds are chirping, and I have put my winter coats away for the season.  Now all I can do is hope that last week's snow was a last blast of winter and that I won't be sorry to have relegated my winter wear to the back of the closet.

In celebration of the nice weather, today the gardening service came and did a spring clean out.  They blew away leaves from last fall and trash that had accumulated in the snow over the winter.  The house looks great.  Now all I have to do is call the window washer to come and wash all the winter grime away.  Spring is springing all over!

So, tonight when I made dinner I was feeling like we should have something a little fresher than just another piece of meat.  I was paging through some cookbooks when I remembered Ina's delicious Lemon Fusilli with Arugula.  And, big surprise, I had everything I needed to make it already in the house.

This is a terrific recipe.  It's quick and just screams springtime.  It's also a nice lunch later in the week because this recipe makes a generous amount.  So, even if it rains later in the week, I can still have a little spring in my step.

Recipe:  Lemon Fusilli with Arugula
(Ina Garten, Barefoot Contessa at Home, 2006)

Ingredients:


1 tablespoon 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
1/2 pound baby arugula
1/2 cup freshly grated Parmesan cheese
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, then add the cream, the zest and juice of 2 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, and add 1 tablespoon of the 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.