Linguini with Arugula, Tomatoes, Meyer Lemon and Creme Fraiche recipe

  • 1 pound linguini
  • 3 meyer lemons – zest and juice
  • 4 oz. creme fraiche
  • 3/4 cups grated hard cheese (Parmesan, Romano, Asiago, etc.)
  • 1 bunch arugula, cleaned and with the largest stems removed
  • 2 medium tomatoes, roughly chopped
  • 10-12 leaves fresh basil chopped
  • Salt and fresh ground black pepper

Bring a large pot of lightly salted water to a boil and cook pasta to desired doneness. Strain and set aside reserving 1 cup of pasta water. Place the warm pot back on the stove, folding all ingredients along with the pasta into the pot.  Add a little bit of the reserved pasta water to your desired consistency.  Season with salt and black pepper to taste, and serve warm.  Top again with cheese if you like.

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