Pasta with Creme Fraiche & Gremolata - Serves 4

Adapted from: PureWow

Difficulty: 2

EQUIPMENT
Large pot
Tongs

GREMOLATA INGREDIENTS (Gremolata is optional)

• 1 cup loosely packed flat-leaf parsley* leaves, finely chopped
• 1 garlic clove, minced
• Zest of 1/2 lemon

PASTA & SAUCE INGREDIENTS

• 1/2 lb dried fettuccine or papardelle
• 1/2 cup creme fraiche
• 2 Tbsp EVOO, plus more for garnish
• 2 tsp lemon juice
• 2 oz grated Parmesan Cheese (about 1 cup), plus more for garnish
• 1/2 tsp red pepper flakes (optional)
• Salt and freshly ground Pepper to taste
• Garnish: More flat-leaf parsley

*If you don't have parsley in the house, fresh basil, oregano, or thyme could work

DIRECTIONS

1. Make the gremolata by combining parsley, garlic, and lemon zest in a small bowl (you will have about 1/4 cup.  Mix with a small spoon.  Set aside.
2. Bring large pot of water to a boil.  Salt generously.  Add the pasta and cook until al dente, usually 8 to 10 minutes.
3. Meanwhile, in a large bowl, whisk the creme fraiche with olive oil and lemon juice until combined. Add the parmesan, pepper flakes, and gremolata.  Mix until combined.
4. When the pasta is cooked, transfer it directly to the bowl with the sauce (tongs are best).  Toss the pasta until coated evenly.  If sauce is too thick, add pasta water 1 Tbsp at a time to thin it as needed.  Season with salt and pepper.
5. Transfer to a large serving bowl or divide among 4 plates.  Garnish with additional Parmesan, drizzle of olive oil, and parsley.  Serve immediately.