Tagliatelle with crème fraîche and arugula from The Best American Recipes 2005-2006: The Year's Top Picks From Books, Magazines, Newspapers, and the Internet by Molly Stevens and Fran McCullough

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Notes about this recipe

  • stepharama1 on December 09, 2021

    So simple yet so yummy. I've made this before with purely arugula and it was delicious. This last time, due to lack of arugula, I mixed arugula with some finely shredded cavolo nero kale and basil. I also added some pasta water to lighten it up a bit. This version is also delicious.

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