You can largely ignore the measurements listed -- toss everything at the amounts you think look "right".

Prep:

zest and juice the lemons

chop the onion

mince the garlic

wash and dry arugula

Prepare:

1. Boil the pasta according to package directions. When you drain the pasta, retain about a cup of the cooking water.

2. Saute the onion and garlic in a bit of olive oil (or your preferred oil)

Toss:

1. In a large bowl, add in the grated cheese and lemon zest, sauted onion/garlic, and arugula.

2. Add the pasta, adding a few tablespoons of cooking water if needed to prevent the pasta sticking together.Add a few tablespoons of lemon juice.

3. Add the creme fraiche and toss gently.

Serve!

This is great topped with rotisserie chicken and/or toasted nuts (walnuts, pecans, or pine nuts).