Fusilli col buco with lemon

Tempo 10'  


(for 4 people)
– 500 g of fusilli col buco OroGiallo
– 1 lemon
– 50 g of butter
– 1 clove of garlic
– 100 g of cooking cream
– 50 g of grated parmesan
– salt just enough


In a large pan let brown the garlic with the butter and take it away, then add half of the cream and the lemon peel cut very finely. Cook the fusilli in abundant salted water and drain them firm. Pour them into the pan of the condiment and add the remaining cream. Let them whip for some minutes and serve them with the grated parmesan.