While waiting for the water for the pasta to boil and cooking the pasta, wash the rosemary sprigs and, after drying them, strip the leaves from the stem.

Finely chop the rosemary leaves to obtain two full tablespoons of rosemary powder.

In a bowl, mix the rosemary powder with the cream and grated Parmesan cheese.

When the pasta is cooked, set aside some cooking water.

Drain the pasta and transfer it to a bowl.

Add the sauce obtained with the rosemary, cream, and cheese to the fusilli and mix well.

If the sauce has thickened too much, you can thin it out with some cooking water.

Serve the Rosemary Fusilli hot and enjoy!