Fettuccine with crème fraîche and arugula


Fettuccine with crème fraîche and arugula
There aren’t many things more comforting in the dead of winter than a big bowl of pasta with a thick cream sauce. Adding lemon and arugula to this creamy sauce creates a spicy, sexy subtleness that will keep you warm and cozy on chilly winter nights the way that cashmere blanket draped across the sofa does. This dish is easy and inexpensive, though it’s more than appropriate to serve at an intimate dinner party with a salad of roasted beets, orange segments and toasted walnuts.

Ingredients

Salt to taste

1 cup crème fraîche

Juice of 2 lemons and zest of 1 lemon

Freshly cracked black pepper to taste

1 lb. fresh fettuccine, or other fresh pasta

5 oz. arugula, chopped

5 oz. grated Parmesan cheese

Preparation

• Bring a large pot of salted water to a boil.


• In a medium bowl, mix the crème fraîche, lemon juice and zest, salt and pepper.


• Cook the pasta until al dente, drain and return to the pot.


• Pour the crème fraîche sauce over the pasta.


• Add all of the arugula and half of the Parmesan cheese, and toss to combine.


• Serve immediately, topping each serving with the remaining Parmesan cheese.