Deconstructed Arugula Pesto Pasta with Crème Fraîche
{who it's by}: 
{what it is}: Dinner, Main Dish
{prep time}: 
{cook time}: 
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{serves}: 6
 
Who knew crème fraîche would make for such a perfect pasta sauce? Creamy and tangy, it works perfectly with everything you'd find in an arugula pesto. This is easy elegance in a bowl.
Ingredients
  • 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
  • 1/4 pound grated Parmigiana-Reggiano, plus extra for serving
  • 1 large bunch fresh arugula, stemmed
  • 1/2 cup pine nuts, toasted
  • Olive oil for frying the basil
  • Small handful fresh basil leaves
Instructions
  1. 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.
  2. 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.
  3. To fry the basil, heat oil in a small saucepan (enough to get a 1/4-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.
Recipe by 20something cupcakes at http://www.20somethingcupcakes.com/2012/05/arugula-creme-fraiche-pasta/