Monday, July 5, 2010

a lemony kind of day

Lemon Fusilli Salad

6 small lemons
8 ounces fusilli
salt & pepper
a large sprig of rosemary
a couple sprigs of parsley
3 to 4 tablespoons of great olive oil

Trim the ends off of 5 of the lemons. Slice the lemons thinly and remove any seeds. Place the slices in a bowl large enough to later hold the pasta.

Remove the rosemary leaves and the parsley leaves from their stems. Chop each and set aside.

Bring a large pot of water to a boil. Add a tablespoon or more of salt.

Drop the fusilli and stir to quickly bring it back to a boil. Cook according to package instructions but only until al dente. Drain.

Add the fusilli to the bowl of lemons, tossing to blend. Season with salt and pepper.

Cut the remaining lemon in half and remove any visible seeds. Squeeze the juice from one lemon half over the pasta and stir. Cut the other half in two and set aside.

Throw in the herbs, drizzle with 3 tablespoons of olive oil and gently toss again until the herbs are distributed and the pasta is coated.

Allow the fusilli to cool a little before refrigerating. It may be served chilled or at room temperature. If you'd like, serve with a little more olive oil and a wedge of lemon to squeeze.

serves two dinner portions

{Add peas or asparagus, even pine nuts and Parmigiano
but I find the lemon only version the most refreshing.}

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