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Fennel, Arrugla and Lemon Cream Pasta


**I like to add mushrooms and burst cherry tomatoes for mine


1 large fennel bulb, fronds reserved
1 tablespoon extra virgin olive oil or grapeseed oil
2 large cloves garlic, minced
6 ounces pasta (papparadelle, linguine, spaghetti etc.)
1/4 cup creme fraiche, to taste
zest of one large lemon, juice reserved
3-4 good handfuls of arugula
1/4 cup reserved pasta water
sea salt and pepper
parmesan or hard goats cheese, to finish
**optional: tarragon



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