...with a lil' twist: Grape Tomato, Arugula Pasta Salad

Pasta is one of my favorite foods. This recipe especially has been one of my go-to's over the years and it is absolutely delicious every time. I started making this pasta salad in college and it has been requested repeatedly ever since. What I love most about this pasta salad is that it is just as delicious hot as it is cold, making it perfect for the fall season coming up or for a classic summer barbeque that is so presently frequent. Enjoy my take on hot or cold pasta salad.

With A Lil' Twist's Pasta Salad
Prep Time: 15 minutes / Cook Time: 30 minutes / Serving Size: 6

Ingredients:

1 lb of Fusilli or Gemelli pasta (a good pasta that can hold the sauce)
2 Cups of Cream
Zest and Juice of Two Lemons, plus 1 Lemon for Serving
2 Cups of Halved Grape Tomatoes
2 Cups of Baby Arugula
3 Garlic Cloves, Minced
1 Tbsp Olive Oil
1 Tbsp Butter
1 Tbsp Salt
1 Tbsp Pepper
1/2 Cup of Freshly Grated Parmesan

Directions:

Prep the garlic, tomatoes and arugula.

Place the butter and olive oil in a large sauté pan over medium heat. Place the garlic in the pan and let brown for 2 minutes.

Once the 2 minutes are done, pour in the cream. Combine with the zest and juice of two lemons and let it come to a boil. Season with salt and pepper. Once it has reached a boil, turn heat down to low, and let sauce simmer for 25 minutes.

While the sauce simmers, place the pasta into boiling water and cook for the stated time on the box (about 10-12 minutes). Once done, drain the pasta. After the 25 minutes has passed and the sauce has thickened, place the drained pasta into the sauce pan and stir, cooking for an additional 4 minutes so the sauce and pasta can come together.

Place the pasta in a bowl and add the grape tomatoes and arugula.