Ingredients:

• 1 large unwaxed lemon
• 1/4 cup light cream
• 1 tablespoon unsalted butter, at room temperature
• 1 cup watercress sprigs rinsed
• 3 good pinches of salt
• freshly ground black pepper
• 8 oz. thin dried egg pasta
• 1 cup freshly grated Parmesan cheese

Directions

Fill a large saucepany with water addd apinch of salt and bring to a boil. While the water is heating, rinse the lemon, then grate the yellow part of the peel into a large heatproof serving bowl. Leave the white part on the lemon. Cut the lemon in half and squeeze out the juice with a lemon squeezer. Pour the juice into the serving bowl. Add the cream, butter, watercress springs, and the remaining salt to the gowl, then add 4 turns of the pepper grinder.

When the water boils add the pasta and sitr, Cook for 2 to 3 minutes or according to the package instructions. The heat of the pasta will warm the ingredients and wilt the watercress. Lift and toss the Pasta. Sprinkle with Parmesan and serve immediately.