Weekend happiness brought to you by: lemon, cherry tomatoes, arugula, and fusilli pasta. We are planning to go on a long boat outing tomorrow, weather permitting, for my 30th birthday (yikes!). I was looking for something that can easily be made a day ahead of time and doesn’t need any reheating or final touches. This cold lemon pasta salad has my summer veggie favorites and has quickly become a repeat dish at our house. The lemon brightens up the flavors a little bit and perfumes the sauce, making the peppery arugula the perfect companion. Make it a day ahead, let it chill overnight, and serve it up as is the next day.
This recipe yields a whole bunch of pasta, probably enough for 12 – great for a BBQ. If it’s just a couple of you, however, it’s very easy to halve.
Start by cooking the pasta according to package directions. I like to use fusilli pasta so the lemon sauce has lots of room to stick to the noodles. Drain and set aside.
Meanwhile, in a medium saucepan, heat some olive oil over medium heat. Add in the minced garlic and saute until fragrant, about 1 minute. Add in the heavy cream, chicken broth, lemon juice and zest, salt, and pepper. Bring to a boil, then reduce the heat to low. Simmer until slightly reduced and thickened, about 15 minutes.
Add the sauce to the cooked pasta and stir to combine.
Add in the grape tomatoes, baby arugula, and frozen peas. The peas will thaw overnight in the fridge. Stir in some grated Parmesan and mix to combine.
Refrigerate overnight (or at least 3 hours) to chill and serve cold.