Lemon Fusilli with Arugula

You. Must. Try. This. Pasta.  I'm serious.  This is for sure one of my top 10 recipes.  It is absolutely delicious and so easy to make.  I make it for company all the time and am constantly asked for the recipe.  I don't add the arugula, but that's just because I couldn't find any the first time I made it and just haven't bothered ever since.  This is not anywhere near a light recipe, so it can't be made all the time, but goodness gracious it most definitely needs to be made.  Please.  I'm begging you.  Make this now!  You will fall in love.

Lemon Fusilli with Arugula

from Barefoot Contessa at Home by Ina Garten

1 tablespoon olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream (hence the not lightness)

3 lemons

Kosher salt and freshly ground black pepper

1 pound dried fusilli (or rotini) pasta

1/2 pound baby arugula (or 2 bunches of regular arugula, stems removed and leaves cut into thirds)

1/2 cup 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 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.