Lemony Angel Hair W/ Parmesan and Artichoke Hearts

• 1 tablespoon sea salt
• 10 ounces angel hair pasta
• 1 bunch watercress (or other tender green like spinach or arugula)
• 34 cup parmesan cheese, grated
• 1 12 cups artichoke hearts, cut into 1-inch pieces
• 2 tablespoons lemon juice
• 12 cup creme fraiche
• sea salt, to taste

1. Fill large pot with water and bring to boil.
2. Add one tablespoon salt, then add pasta and cook according to package directions.
3. Separate the watercress leaves from their stems and combine leaves with the Parmesan and artichokes hearts and set aside.
4. Drain pasta after it cooks, reserving 2 tablespoons of pasta water.
5. Quickly return drained pasta to warm pot and stir in lemon juice and the reserved pasta water.
6. Mix pasta with creme fraiche then add watercress mixture.
7. Salt to taste and serve warm.

salt, pasta, arugula, parmesan cheese, hearts, lemon juice, creme fraiche, salt

Taken from www.food.com/recipe/lemony-angel-hair-w-parmesan-and-artichoke-hearts-269981 (may not work)