Pea, Lemon & Crème Fraiche Pasta

The snow is gone, my bike tires are filled, and I'm anxiously waiting for a spring day that isn't too cold, windy or rainy. It's a bit of project to get to a good grocery store here without a car. I look forward to the imminent biking days that will give me more freedom over my limited free time. 

March 16, 2010

While we wait for the beautiful days ahead, I give you a simple and bright recipe that is delicious with frozen peas, but even better with fresh spring peas. Use what you have available, and color me a bit jealous if you are already enjoying the bounty of the new season.

Pea, Lemon & Crème Fraiche Pasta


8 ounces spaghetti or linguine (I used whole wheat).
1 Tbl olive oil
6 cloves of garlic, minced
2 C of fresh or frozen peas
1 C of crème fraiche
1 Tbl lemon juice
1 tsp lemon zest
1.5 tsp kosher salt
Fresh ground black pepper


In a large stockpot, bring salted water to a boil and cook the pasta until al dente. 

Meanwhile, heat the oil over medium-high heat in large skillet. Add the garlic and cook for 2 minutes until fragrant. Add the peas, cooking until they begin to brighten and are warmed through. 

While the peas cook, combine the crème fraiche, salt, and lemon zest in a medium bowl. When the peas have finished cooking, turn off the heat and toss the peas with the sauce. Stirring a minute or two to coat. Add the lemon juice and a generous amount of black pepper. 

Drain the pasta, reserving half a cup of the cooking water, and toss with the peas. If necessary, add the cooking water a tablespoon at a time until the sauce is your desired consistency.