Linguine with Meyer Lemon Zest, Creme Fraiche and Parmesan Cheese
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 15 min |
| Source | Cooking for Mr. Latte (pg 196) |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 1 lb linguine
- Parmigiano-Reggiano cheese
- 2 Meyer lemons
- 3 handfuls arugula, roughly chopped
- 1/2 c creme fraiche
- sea salt
- fresh ground black pepper
Preparation
Fill a large pot with water and season with lots of salt so that you can taste it. Bring to a boil. Add the linguine and cook until al dente, so that it's still firm, and not quite cooked through. While it cooks, finely grate a handful of cheese into a large serving bowl. Zest the lemons into the bowl, then add the arugula. Scoop out about 1 cup of the pasta water and reserve. Juice one of the lemons and reserve.
When the pasta is cooked, drain it and tip it into the serving bowl with the cheese and lemon. Working quickly, sprinkle over the lemon juice and a little pasta water. Add the creme fraiche, then begin to fold all of the ingredients together. Fold over and over again until the pasta is slicked with sauce, the cheese is melted, the arugula wilted and the flavors harmonized. Season with pepper. Taste a strand of pasta. Add more lemon juice, salt, pepper, and creme fraiche, as desired. If the sauce is too sticky, add a little more pasta water and mix again.
Variations
- Add some sliced prosciutto or sautéed shrimp
- Substitute sauteed asparagus for the arugula
