Fusilli with Pecorino and Lemon Cream

  • - Green pepper
  • - Salt
  • - Chopped Parsley
  • - 4 tbsp Pecorino Romano DOP
  • - 3 tbsp Pine nuts
  • - 200ml Fresh double cream
  • - 1 Butter knob
  • - 2 Lemon zest
  • - 400g Apice short dry Fusilli

How to prepare:


Bring water to boil in a large pot, add salt and cook the fusilli.

While the water is going to boil make the sauce by putting butter, lemon zest and cream in a large pan: as the whole thing comes to a boil turn off the heat and add the Pecorino Romano DOP, chopped parsley, salt (optional) and pepper and stir well.

Toast the pine nuts in a small pan.

When pasta is cooked, drain and leave aside a ladle of cooking water to pour into the pan with the sauce.

Give your final touch adding the toasted pine nuts and, if you like, a little bit more of fresh lemon zest on top.

You can find the original recipe on "A pinch of Italy" blog:

http://blog.giallozafferano.it/apinchofitaly/fusilli-alla-crema-di-pecorino-e-limone/ and the English translation on facebook: