PASTA WITH LEMON, CREME FRAICHE, & ARUGULA

PASTA WITH LEMON, CREME FRAICHE, & ARUGULA image

Number Of Ingredients 6

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lb. linguine pasta
1-2 lemons
Handful of arugula greens
1 c. creme fraiche (if you don't have creme fraiche, you can use half sour cream, half heavy cream)
1 c. grated parmesan or pecorino romano
salt and pepper to taste

Steps:

Cook pasta according to package directions. Zest and then juice 1-2 lemons, depending on how bold a flavor you want. Grate cheese; you can use more or less cheese as you like. Roughly chop arugula. When the water comes to a boil, salt water and then add pasta. When pasta is cooked al dente, remove and drain, while setting aside 1 c. of the water. Add the pasta back into the pot, pour over the creme fraiche and lemon juice, and add salt and pepper to taste. Toss together a few times. Add cheese and arugula and finish tossing, so that the noodles are coated and the arugula is evenly distributed. If the pasta seems a little sticky (dry), add a little of the reserved pasta water. Serve immediately. You can serve with extra cheese on the side, if you like. Serves 4-6. Courtesy of Waltham Fields Community Farm: www.communityfarms.org