Lemon fusilli with rocket

  • 1 tbsp good olive oil
  • 1 tbsp minced garlic (2 cloves)
  • 500ml double cream
  • 3 lemons
  • Salt
  • Freshly ground black pepper
  • 1 head broccoli
  • 500g dried fusilli pasta
  • 250g baby rocket (or common rocket, leaves cut into thirds)
  • 50g Parmesan cheese, freshly grated
  • 375g grape or cherry tomatoes, halved
1) Heat the olive oil in a medium saucepan over a medium heat. Add the garlic and cook for 60 seconds. Add the cream, the zest of two lemons, the juice of two lemons, 2 tsp of salt and 1 tsp of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

2) Meanwhile, cut the broccoli into 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.

3) Bring a large saucepan of water to a boil. Add 1 tbsp 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.

4) 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 rocket, Parmesan, tomatoes and cooked broccoli.

5) Cut the last lemon in half lengthwise, slice into 1cm slices crosswise and add it to the pasta. Toss the pasta well, season to taste and serve hot.

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