Fresh
Lemon & Herb Whole Wheat Fusilli
A light, clean-tasting pasta that finishes in 20 minutes. Whole wheat fusilli holds its bite against a lemony herb dressing and salty parmesan. Bright, satisfying, and perfect for the hotter Dubai months.
Ingredients
- 400gCibo di Italia Whole Wheat Fusilli
- 5tbspolive oil — extra virgin
- 2tbsplemon juice — about 1 large lemon
- 1tbsplemon zest
- 2piecesgarlic cloves — finely grated
- 1piecesmall bunch parsley — finely chopped
- 1piecesmall bunch basil — leaves torn
- 2tbspfresh chives — snipped
- 50gparmesan — finely grated
- 30gtoasted pine nuts — optional
- to tastesalt and black pepper
Method
Step 1.Bring 4 litres of salted water (2 tbsp salt) to a hard boil. Drop in the whole wheat fusilli and set a timer for 10 minutes for al dente.
10 min
Step 2.While the pasta cooks, whisk the olive oil, lemon juice, lemon zest and garlic together in a large bowl with a pinch of salt and a generous grind of pepper.
2 min
Step 3.Stir most of the herbs and half the parmesan into the dressing.
1 min
Step 4.Scoop out a mug of pasta water before draining the fusilli.
1 min
Step 5.Tip the hot pasta straight into the dressing bowl and toss for 1 minute. The heat will release the citrus oils and bind everything together.
1 min
Step 6.Splash in a few tablespoons of pasta water until the sauce loosens and clings to the twists.
1 min
Step 7.Serve in warm bowls, topped with the rest of the herbs, the remaining parmesan and a scatter of pine nuts if using.
Goes well with
Cucumber and elderflower fizz — sparkling water, cucumber ribbons, a splash of elderflower cordial.
Grilled prawns with garlic, chilli and lemon.
Sliced peaches with Greek yoghurt and pistachios.
The pasta we used
Cibo di Italia Whole Wheat Fusilli
500g · Cooks in 10–12 minutes · Serves ~5
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