I'd actually never tasted Creme Fraiche before making this, but once I did, I couldn't stop sticking my finger in the bowl for more little tastes. This dish is creamy (but not too creamy) and peppery, thanks to the lovely green arugula. It also comes together really quickly - a great meal for when you're in a hurry. This was created by one of my fellow farm shareholders at Waltham Fields Community Farm, Anastasia Gilman, who adapted it from Amada Hesser's "Cooking for Mr. Latte."
about 12 oz linguine (whole wheat is yummy)
juice and zest from 1-2 lemons
3 large handfuls arugula greens, washed and roughly chopped
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
Cook pasta until it's al dente; when it's done, drain, setting aside about 1 cup of the water. Add the pasta back into the pot. Pour in the creme fraiche and lemon juice/zest. Add salt and pepper to taste, and toss. Add grated cheese and arugula and finish tossing, so that the noodles are coated and the arugula is evenly distributed. If the pasta seems a little dry, add a little of the reserved water.
Serve with more cheese grated over the top.
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