It’s totally not weird to get excited about, say, the most ridiculous salted caramel buttercream … or THE perfect shade of tangerine lipstick you’ve been looking for everywhere.
But what happens when you get excited about a meal that’s super-simple … something easy enough for a weeknight, even? Well, then you know you’re onto something.
I’d been eyeing this easy idea in my favorite cookbook
Crème fraîche = pasta sauce. That just about sums it up.
Add a little lemon and seasoning, and crème fraîche becomes a perfect vehicle for pasta. Now, toss that with a few handfuls of fresh arugula and grated Parmesan and you’ve got a gorgeous and satisfying meal.
You could very easily stop right there, as the original recipe suggested, or you could pop in a few more additions and make it just a litttttle bit better. In my crazy-brain, the arugula, lemon, and Parmesan were speaking to me … asking – no, begging – to be transformed into a riff on a deconstructed arugula pesto. Who am I to argue with such an idea?! Enter in the garlic, pine nuts, and basil – and you’re there. Simple as that.
I went a little out of my way and fried the basil. Have you heard of such a thing? It’s kind of brilliant. It’s an extra step, yes – but it only takes, like, 30 seconds – literally. And it turns your basil into tissue paper-thin, light-as-air crisps that somehow manage to keep their bright green color. You could very easily omit this and use it straight-up and fresh, though, if you’re not feeling the whole let’s-get-another-pan-dirty type of thing. I won’t blame you.
You could also try it with whole wheat pasta to healthify things up, I suppose. I just happen to adore tagliatelle – and if you can get your hands on fresh, this is SO the time to use it.
This is one of those meals that I classify as weeknight-friendly because it’s so ridiculously easy – but the truth is, I think it’s beautiful enough to serve on a Sunday evening with your favorite white wine {Kim C. sauvignon blanc for me, please} or even to friends, for an impromptu dinner party. It’s the definition of easy elegance, in pasta form.
And, to me … that’s more exciting than just about anything.
- 1 pound tagliatelle pasta {fettuccine would also work}
- 1 8-ounce container crème fraîche
- Zest and juice of 2 lemons
- 5 – 7 cloves garlic, pressed
- Kosher salt and freshly ground black pepper
- ¼ pound grated Parmigiana-Reggiano, plus extra for serving
- 1 large bunch fresh arugula, stemmed
- ½ cup pine nuts, toasted
- Olive oil for frying the basil
- Small handful fresh basil leaves
- Cook pasta until al dente. While the pasta is cooking, mix crème fraîche, lemon zest and juice, and garlic in a small-ish bowl. Season to taste with salt and pepper.
- When pasta is done, drain and return to pot. Toss pasta with crème fraîche mixture and cheese. Add arugula and continue to toss until wilted.
- To fry the basil, heat oil in a small saucepan (enough to get a ¼-inch layer in the bottom of the pan) over medium heat. Add the basil leaves and fry for 30 seconds; remove to a paper towel-lined plate.
I want this so bad! Brilliant recipe, Sarah.
Cookie and Kate recently posted..Raw Kale Salad with Creamy Tahini Dressing
Thanks, K! My new favorite shortcut pasta sauce.
I am totally going to try this one! Looks delicious.
Nikki Novo recently posted..A Listen A Day Help Keeps The Assumptions Away
So good! I made this tonight with some roasted chickens and I threw some steamed asparagus in the pasta!!
forgot to rate it!
You rock! Glad you liked it!
Mmmmm, this was good. I actually made it with spinach instead of rocket because that’s what I had in my fridge and it worked well. Though I’ll bet it would be even better with rocket – I know what I’ll be buying next time I hit the supermarket!
I LOVE this recipe! I was searching for an arugula / creme fraiche / pasta recipe for my own post. (I wanted to do a post on arugula for Election Day…long story). I was thinking of stuffing some cannelloni tubes with a rocket / ricotta mixture, maybe topped with a creme fraiche sauce. But I ran out of energy. And then I found your recipe! So simple and probably more tasty!
(BTW, LOVE the design of your site. So pretty and intuitive).