Tagliatelle with Cream and Arugula



  • 1 cup of cream
  • 2 lemons – finely grated rind and juice
  • 11 ounces of tagliatelle
  • 2 1/2 cups of arugula coarsely chopped
  • 1 1/2 cups of freshly grated Parmesan cheese
  • salt and pepper


  1. Mix the cream, lemon rind and juice with salt and pepper in a bowl.
  2. Bring large pan of water to the boil and cook the tagliatelle until al dente.
  3. Drain pasta and return to the pan.  Pour the cream/ lemon mix over the pasta.  Add the arugula and 1/2 the Parmesan cheese.
  4. Serve sprinkled with rest of Parmesan.
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