Creamy Roasted Pepper Fusilli with Crispy Lemon Crumbs

Instructions

1. 1

   Bring a large pot of water to a boil. Once boiling, add about 7 g salt (1 tsp) and cook the fusilli according to the package until al dente, usually 10-12 minutes. Reserve 120 ml (1/2 cup) of the pasta water before draining.

2. 2

   While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 5-6 minutes until tender. Stir in the garlic and cook 30 seconds more, without letting it brown.

3. 3

   Transfer the onion and garlic to a blender along with the roasted red peppers, heavy cream, Parmesan, smoked paprika, oregano, lemon juice, 1 g salt (1/4 tsp), and black pepper. Blend until completely smooth.

4. 4

   Pour the sauce back into the skillet and warm it over medium-low heat for 3-4 minutes, stirring. If you prefer a looser sauce, gradually add some of the reserved pasta water.

5. 5

   In a separate small skillet, melt the butter with the remaining tablespoon of olive oil over medium heat. Add the breadcrumbs and cook for 2-3 minutes, stirring, until golden. Add the lemon zest and cook 30 seconds more. Remove from the heat.

6. 6

   Add the drained fusilli to the skillet with the sauce and toss for 1-2 minutes so the pasta is thoroughly coated. Adjust the texture with more pasta water if needed.

7. 7

   If you want to keep the pasta warm before serving, place it in an oven-safe dish at 200°F (95°C) for up to 10 minutes.

8. 8

   Serve the pasta topped with the crispy lemon crumbs and finish with fresh parsley. Add extra Parmesan if desired.