1 pound fusilli pasta or your favorite dried pasta
1 cup extra-virgin olive oil
1/2 cup plus 1 tablespoon heavy cream
1/2 teaspoon Tabasco
1/4 teaspoon kosher salt
3 garlic cloves, minced
1/4 cup fresh lemon juice (1 to 2 lemons)
1 bunch chopped fresh basil, stems discarded
1 pint cherry tomatoes, halved
4 ounces Beecher’s Flagship cheese, shredded (about 1 cup)
1/2 cup chopped fresh flat-leaf parsley, for garnish
Freshly ground black pepper to taste
Cook the pasta according to package instructions. Rinse with cool water and set aside in a large bowl.
In a medium bowl, whisk together the olive oil, cream, Tabasco, salt and garlic. When the cream is completely incorporated into the oil, whisk in the lemon juice.
Pour the mixture over the pasta and toss until the pasta is well coated. Add the basil, tomatoes and cheese and toss again. Top with the parsley and black pepper before serving.
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