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.