Pasta with Fennel, Arugula and Lemon

Adapted from Sprouted Kitchen

2 large fennel bulb, sliced, fronds reserved
(Watch this video of how to prep fennel bulb by Martha Stewart)
2 Tablespoon extra virgin olive oil
4 garlic cloves, minced
12 oz pasta (linguine or papparadelle)
1/2 cup creme fraiche, to taste, optional
zest 1 lemon, juice reserved
6-8 handfuls of arugula
1/2 cup reserved pasta water
sea salt and black pepper
parmesan or hard goat cheese to finish

Method:

1. Bring large pot of salted water to a boil
2. In a large pan, on medium high, with olive oil, cook fennel for 5 minutes.  Turn to medium heat and add garlic, salt and more oil.
3. Add creme fraiche and lemon zest.  Stir to coat.  Add arugula and toss.
4. Drain Pasta, reserve 1/2 cup pasta water.  Add to creamy fennel pan, toss, and season with salt and pepper.  Add lemon juice 1 teaspoon.
5. serve with parmesan or hard goat cheese, topped with a few fennel fronds.