Pasta With Lemon, Creme Fraiche, & Arugula

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Courtesy of Waltham Fields Community Farm: www.communityfarms.org

* Per serving · 4 servings · Values may vary.