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 months.
Ingredients
- 400 g Cibo di Italia Whole Wheat Fusilli
- 5 tbsp olive oil — extra virgin
- 2 tbsp lemon juice — about 1 large lemon
- 1 tbsp lemon zest
- 2 pieces garlic cloves — finely grated
- 1 piece small bunch parsley — finely chopped
- 1 piece small bunch basil — leaves torn
- 2 tbsp fresh chives — snipped
- 50 g parmesan — finely grated
- 30 g toasted pine nuts — optional
- to taste salt and black pepper
Method
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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
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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
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Step 3. Stir most of the herbs and half the parmesan into the dressing.
1 min
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Step 4. Scoop out a mug of pasta water before draining the fusilli.
1 min
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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
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Step 6. Splash in a few tablespoons of pasta water until the sauce loosens and clings to the twists.
1 min
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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.
Nutrition
Scaled to your servings
- 592kcalCalories30%
- 66.3gCarbohydrate26%
- 18.1gProtein36%
- 29gFat41%
The pasta we used
Cibo di Italia Whole Wheat Fusilli
500g · Cooks in 10–12 minutes · Serves ~5
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