Lemony Angel Hair W/ Parmesan and Artichoke Hearts

1. 1

   Fill large pot with water and bring to boil.

2. 2

   Add one tablespoon salt, then add pasta and cook according to package directions.

3. 3

   Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.

4. 4

   Drain pasta after it cooks, reserving 2 tablespoons of pasta water.

5. 5

   Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.

6. 6

   Mix pasta with creme fraiche then add watercress mixture.

7. 7

   Salt to taste and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.