Lemon and Almonds Fusilli

Pasta is something that can never lack on our family table. My husband lives for a plate of pasta, my kids are so bored with food that when I ask what they want for lunch the easiest answer is always pasta. They all have their favourites, of course. But I'll be honest, if I were alone at home every day, I'd perhaps eat pasta once a week. And it would be neither of their favourites.
It is those rare moments when I'm alone at lunch time that I can try new recipes and eat something less boring than Spaghetti al pomodoro or Penette ai quattro formaggi.
This was one of those moments. It's an easy dish to prepare. It's unusual. It smells and tastes good. It's light and healthy.  But I know none of my family would join me, either because it's "dry" or because it's got "strange things in it". So if you are like me, give it a chance. If you rather stick to classics, you'll probably skip it ;)))
Whatever the case, I wish you a great weekend, good food, good company and no negative thoughts to bother you!

Lemon and Almonds Fusilli

* 360 g fusilli pasta
* 70 g bread crumbs
* 1 TBspoon of finely grated zest from an organic lemon
* 1/2 teaspoon powdered cinnamon
* 80 g roughly ground almonds
* 20 g butter
* 2 TBspoons extra virgin olive oil
* saltied ricotta
* 1 twig of fresh oregano
* salt and pepper

Heat the butter in a skillet on low heat until it's completely melted.
add the finely grated lemon zest, and a few seconds later the almonds, too. Stir occasionaly and let the almonds toast lightly (for about 2 minutes).
Add the cinnamon and the breadcrumbs and cook everything shortly, stirring, then remove from heat.
In the meantime cook the pasta in a large pot of boiling, salted water. Drain them when cooked al dente and add to the skillet with seasoning. Toss everything together to coat the pasta evenly.
Add some fresh origano leaves and a little freshly ground pepper.
Serve with the addition of grated salted ricotta.

Fusilli alle mandorle e limone

* 360 g di fusilli
* 70 g pangrattugiato
* 1 cucchiaio di scorza di limone grattugiata
* 1/2 cucchiaino di cannella in polvere
* 80 g di mandorle tritate grossolanamente
* 20 g burro
* 2 cucchiai di olio extra vergine d'oliva
* ricotta salata
* 1 rametto di origano fresco
* sale e pepe

Scaldate il burro in una padella sul fuoco dolce. 
Aggiungete la scorza di limone finemente grattugiata e dopo qualche secondo anche le mandorle. Fate tostare le mandorle leggermente e prendere un po' di colore (circa 2 minuti).  
Unite la cannella e il pan grattugiato,  saltando tutto insieme brevemente e poi spegnete il fuoco.
Nel frattempo cuocete i fusilli in una pentola con l'acqua bollente, salata e scolatela quando è cotta al dente. Aggiungete la pasta nella padella con il condimento e mescolate bene.
Aggiungete delle foglioline di origano e un po' di pepe.
Servite con la ricotta salata grattugiata. 

Fusilli s bademima i limunom

* 360 g fusilla
* 70 g krušnih mrvica
* 1 žlica naribane korice neprskanog limuna
* 1/2 žličice cimeta u prahu
* 80 g grubo mljevenih badema
* 20 g maslaca
* 2 žlice maslinovog ulja
* slana ricotta
* 1 grančica svježeg origana
* sol i papar

Staviti maslac i ulje u tavu i zagrijte na laganoj vatri da se maslac otopi.
Dodajte naribanu koricu limuna, nakon par sekundi dodajte bademe i miješajući povremeno pustite da se bademi tostiraju, tj. da poprime malo boju (oko 2 minute).
Dodajte cimet i krušne mrvice, kratko sve skupa miješajte na vatri a onda maknite tavu.
U međuvremenu skuhajte fusille u većoj posudi sa slanom, ključalom vodom.
Kad su kuhani al dente, ocijedite ih i dodajte u tavu s mrvicama i bademima i dobro izmiješajte.
Dodajte listiće svježeg origana i svježe mljeveni papar.
Poslužite uz dodatak naribane slane ricotte.