LEMONY ANGEL HAIR WITH CREME FRAICHE, PARMESAN AND ARTICHOKES

1 tsp sea salt
10 oz (dry) angel hair pasta
1 bunch watercress (or other tender green like spinach or arugula
3/4 cup parmesan cheese, grated
1 1/2 cups artichoke hearts, cut into 1- inch pieces
2 tbsp lemon juice
1/2 cup creme fraiche
sea salt, to taste

Preparation:

1. Fill large pot with water and rbing to boil. Add one tablespooon salt, then add pasta and cook acording to package diretions.

2. Separate the watercress leaves from their stems and combine leaves with the parmesan and artichoke hearts and set aside.

3. Drain pasta after it cooks, reserving 2 tablespoons of pasta water. Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.

4. Mix pasta with creme fraiche then add watercress mixture. Salt to taste and serve warm.

Serves 4.