Rapini And Creamy Parmesan Fusilli

1. 1

   Bring a medium pot of water to a boil, adding a substantial amount of salt so the water is like ocean water. Pour the pasta and cook according to the container's instructions for al dente...mine took about 10 minutes. While this is going on, pull out a serving dish. Sprinkle the Parmesan, lemon zest and garlic into the serving dish. Using a small coffee or measuring cup, ladle out about 1/2 cup of the pasta water and set aside.

2. 2

   Once the pasta is cooked, strain and then pour into the serving bowl...reserve a little extra pasta water just in case you may need to freshen the sauce. Toss pasta with the Parmesan and zest. Add the reserved pasta water, creme fraiche, lemon juice, salt and pepper. Gradually add in the chopped rapini. If you need to add more creme fraiche, pasta water or Parmesan do so. Toss until every ingredient is fully incorporated. Indulge immediately with a smile, nice white wine and slice of bread.

* Per serving · 4 servings · Values may vary.

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