You can also dress this dish up with shrimp, scallops, chicken, and/or salty prosciutto or pancetta, for dinner. Yum!
lotsa lemon pasta
1 7-ounce bag arugula
1 7.5 ounce container crème fraîche
juice of 2 lemons
zest of 1 lemon
1 cup grated Parmesan cheese, divided
1 16-ounce bag fusilli or linguine (or other small pasta)
freshly ground black pepper
Roughly chop the arugula and place in a colander.
In a large bowl, stir together the crème fraîche, lemon juice, lemon zest, and half the Parmesan cheese.
Bring a large pot of salted water to a boil and cook the pasta al dente.
Drain the pasta into the colander with the arugula.
((The hot water will wilt the arugula slightly))
In the large bowl, toss the pasta with the crème fraîche sauce and season to taste with freshly ground pepper.
Garnish with the remaining grated cheese.
Serves 4 to 6