Pasta with Lemon, Creme Fraiche, and Arugula

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From our April 2006 newsletter (PDF)

Ingredients

1 lb. linguine pasta (PDF)
1-2  lemons (use Meyer lemons if they are in season)
3     large handfuls arugula greens
1 c. creme fraiche (or half sour cream, half heavy cream)
1 c. grated Parmesan or Pecorino Romano
       salt and pepper to taste (tastes better with ground sea salt and fresh pepper!)

Directions

1. Clean arugula greens
2. Start boiling water for pasta.
3. While you wait for the water to boil, zest and then juice 1-2 lemons, depending on how bold a flavor you want.
4. Grate cheese; you can use more or less cheese as you like.
5. Roughly chop arugula.
6. When the water comes to a boil, add salt to water and then add pasta. When pasta is cooked al dente, remove and drain, setting aside 1 cup of the pasta water.
7. 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.
8. 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 with extra grated cheese on the side.

Adapted from Cooking for Mr. Latte: A Food Lover’s Courtship, with Recipes, by Amanda Hesser

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