Pasta with Peas, Arugula, and Crème Fraîche

4

10 ounces dried shell-shaped pasta

1 cup shelled peas (5¼ ounces thawed frozen may be substituted)

8 ounces crème fraîche

2 lemons

3 ounces baby arugula

2 ounces (scant ⅔ cup) grated Parmesan cheese, plus additional for serving

½ cup torn fresh mint leaves

Bring a large pot of water to boil. Cook the pasta as directed. If using fresh peas, add them to the pot 2 minutes before the pasta is done. Drain and transfer the cooked pasta and peas back to the pot.


While the pasta is cooking, add the crème fraîche to a small mixing bowl. Zest the two lemons into the bowl, then juice them and add the juice to the mixture. Whisk to combine thoroughly. 


Transfer the crème fraîche mixture to the pot with the drained pasta and stir well to combine. Add the arugula (and peas, if using thawed frozen), Parmesan, and mint; stir gently to combine. Serve immediately, passing additional Parmesan.

From Issue

No. 04 / Spring 2018

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