Fresh Lemon Fusilli
Ingredients
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1
shallot, very thinly sliced
2 cloves
garlic, finely minced
½ cup
white wine
1 cup
low-sodium chicken broth
1 cup
drained canned petite diced tomatoes
¼ cup
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
2 tbsp.
drained capers
6 tbsp.
heavy cream
3 tbsp.
Kowalski's Unsalted Butter, cold, chopped into small pieces
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
fusilli pasta, prepared according to pkg. directions and kept warm
2 tbsp.
freshly grated lemon zest
2 tbsp.
thinly sliced fresh basil
Directions
- In a large skillet, heat oil over medium heat; sauté shallot and garlic until tender, golden and fragrant (about 2-3 min.).
- Add wine, scraping pan to remove browned bits; bring to a boil. Cook until liquid almost evaporates (about 2 min.).
- Stir in broth, tomatoes, lemon juice and capers.
- Increase heat to high; cook, stirring frequently, until hot and liquid is reduced by about ⅔ (about 5 min.).
- Reduce heat to low. Whisk in cream; heat through.
- Remove pan from heat; whisk in cold butter. Season sauce with salt and pepper to taste.
- Add cooked pasta to pan; toss to coat.
- Sprinkle pasta with zest and basil; serve immediately.
