Sunday Supper {Lemon Fusilli with Arugula & Peach Blueberry Crumble}

This Sunday Supper was a delightful choice for a late summer meal! Everything came together quickly and was given two thumbs up by the crew. I love the flavors in both the main dish and the dessert and I will absolutely make them again!

Lemon Fusilli with Arugula

Barefoot Contessa At Home 

  • 1 tablespoon good olive oil
  • 1 tablespoon minced garlic (2 cloves)
  • 2 cups heavy cream
  • 3 lemons
  • Kosher salt and freshly ground black pepper
  • 1 pound dried fusilli pasta
  • 1/2 pound baby arugula
  • 1/2 cup freshly grated Parmesan
  • 1 pint grape or cherry tomatoes, halved
  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Peach & Blueberry Crumbles

Barefoot Contessa At Home 

Fruit:

  • 2 pounds firm, ripe peaches (6 to 8 peaches)
  • 2 teaspoons grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup granulated sugar
  • ¼ cup all-purpose flour
  • 1 cup fresh blueberries (1/2 pint)

Crumble:

  • 1 cup all-purpose flour
  • 1/3 cup granulated sugar
  • ¼ cup light brown sugar, lightly packed
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ pound (1 stick) cold unsalted butter, diced
  1. Preheat the oven to 350 degrees.
  2. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily.  Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes.  Spoon the mixture into ramekins or custard cups.
  3. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas.  Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

TIP: If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner. This worked great!

I hope your week gets off to a wonderful start.

affiliate links

All Recipes | Sunday Suppers | School Night Suppers  | Sweets & Treats |  Air Fryer Fridays  |  Instant Pot Eats | Cocktails & Happy Hours
Best of Breakfast

Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest

Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest

DIXIE DELIGHTS DELIVERED

2 thoughts on “Sunday Supper {Lemon Fusilli with Arugula & Peach Blueberry Crumble}

  1. Hi Amanda! In Step 2 of the Lemon Fusilli with Arugula recipe, there is cooked broccoli listed but it isn’t in your list of ingredients?

Leave a Reply

Your email address will not be published.