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Recipe of the Month

Fusilli with lemon, cream and peas

Serves 2. Preparation 5 mins. Cooking time 25 mins


  • 15g butter
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 150ml double or single cream
  • Grated rind of 1/2 lemon
  • 175g fusilli
  • 125g fresh podded or frozen peas
  • salt & pepper
  • 6 basil leaves


  • Melt the butter in a pan then fry the onions, covered, gently for 10 minutes until soft but not brown. Add the garlic & cook for another 2 minutes. Add cream and simmer for 10 minutes, after which add the lemon rind and seasoning.
  • While the cream mixture is simmering, add the pasta to 2 litres boiling water and cook for 8-9 minutes until al dente. (That’s yer actual Italian).
  • Cook the peas in a little boiling water for 2-3 minutes, until tender. Drain.
  • Ensure sauce it heated through. Add the peas. Drain the pasta and add the sauce and stir. Serve with torn basil leaves scattered on top.