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    Category Home » Recipes » Tagliatelle with Pea Pesto and Crème Fraîche

    Tagliatelle with Pea Pesto and Crème Fraîche

    Published: Jun 4, 2019 · Modified: Mar 17, 2022 by Leigh Anderson · This post may contain affiliate links

    Jump to Recipe Print Recipe

    Tagliatelle pasta with lemony pea pesto, mint, and crème fraîche is the perfect recipe to keep in your back pocket for weeknight dinners. This simple spring pasta delivers big, bright flavors and provides a perfect excuse to use up that bag of frozen peas in your freezer.

    a white speckled ceramic bowl filled with bright green pea pesto pasta and a dollop of creme fraiche drizzled with olive oil.

    You only need 8-simple ingredients and about 20-minutes to make this quick and easy tagliatelle with pea pesto and crème fraîche! Frozen peas, parmesan cheese, garlic, lemon juice, olive oil, and fresh mint blend into a delicious pesto-y sauce perfect for tossing with piping hot pasta.

    Top your pasta with a dollop of crème fraîche and few turns of freshly cracked black pepper. This *fraîche* take on pesto pasta is not to be missed!

    Tagliatelle, pronounced: ta·glee·uh·teh·lee, is a long, flat ribbon shaped pasta–similar to a fettuccini. It’s shape is great for holding onto thick hearty sauces. If you can’t find tagliatelle, the best substitutes would be either fettuccine or pappardelle, both of which are ribbon pastas.

    Looking for the perfect pairing? Serve this fresh spring pasta alongside: Herb Salad with Shaved Parmesan or The Everyday Dinner Salad.


    Ingredients You’ll Need:

    Here’s everything you’ll need to make this recipe: tagliatelle pasta (or any ribbon shaped pasta, really) frozen peas, parmesan cheese, garlic, lemon, olive oil and crème fraîche.

    recipe ingredients individually portioned: frozen peas in a yellow bowl, a lemon, a head of garlic, tagliatelle pasta, fresh mint, creme fraiche and olive oil.

    Recipe Steps:

    Step 1. Cook the Pasta

    This really is one of those recipes that can be made from start to finish in the time it takes to boil the pasta. Bring a large pot of salted water to a boil. Before adding the pasta give the frozen peas a quick dunk, just for about 30 seconds to defrost them. Transfer the peas to a bowl and then cook your pasta.

    left: a blender filled with grated parmesan cheese, fresh mint, garlic cloves and peas. right: a blender filled with bright green pea pesto

    Step 2. Make the Pesto

    While the pasta is cooking blend the pesto ingredients together. You can use a regular stand blender or a food processor.

    left: a stainless steel saute pan filled with pasta a green sauce. right: a ceramic bowl filled with green pesto pasta and a dollop of creme fraiche.

    Step 3. Toss and Serve

    Cook the pesto and and tagliatelle together briefly, just until everything is piping hot and the sauce and pasta are evenly distributed. Divide between bowls and top with a dollop of crème fraîche and a few turns of freshly cracked black pepper.

    a close up, messy bowl of green pesto pasta with a fork digging into the center.

    FAQs and Expert Tips:

    What is Crème fraîche?

    To put it simply, creme fraiche is the French version of sour cream. It’s a cream that has been thickened by the growth of bacterial cultures, much like yogurt. Sour Cream is s good substitute for creme fraiche, but you could also use a dollop of ricotta cheese, or even burrata.

    Can I use fresh peas instead of frozen?

    If you’d like to substitute fresh peas you absolutely can you will just need to blanch them longer, about 90 seconds, then plunge them into an ice bath. Note: Out of season fresh peas can be pretty bland and lack luster. I highly recommend sticking to frozen if you’re outside the months of April-June.

    Check out more great recipes:

    • Roasted Snap Peas with Yogurt and Garlic Chili Oil
    • Fregola with Pancetta Peas and Parmesan
    • Arugula and Walnut Pesto
    • Snap Pea and Burrata Salad
    • Bucatini with Sun-Dried Tomato Pesto

    I love to hear from readers and always do my best to respond to each and every comment. If you make this recipe be sure to leave a comment and/or give it a rating! Don’t forget to follow along on Pinterest, Facebook, and Instagram for all the latest updates!

    a white speckled ceramic bowl filled with bright green pea pesto pasta and a dollop of creme fraiche drizzled with olive oil.

    Tagliatelle with Pea Pesto and Creme Fraiche

    Tagliatelle pasta with lemony pea pesto, mint, and crème fraîche is the perfect recipe to keep in your back pocket for weeknight dinners. This simple spring pasta delivers big, bright flavors and provides a perfect excuse to use up that bag of frozen peas in your freezer.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Servings: 4
    Calories: 816kcal
    Author: Leigh Anderson

    Ingredients

    • 1 lb tagliatelle pasta or any pasta shape, really
    • 2 c frozen peas
    • ¾ c loosely packed fresh mint leaves
    • ½ c grated parmesan cheese
    • 2 cloves garlic
    • ⅓ c olive oil
    • 2 tbsp lemon juice
    • 1 tbsp lemon zest
    • 1 c creme fraiche
    • salt and freshly cracked black pepper

    Instructions

    • Bring a large pot of salted water to a boil over high heat. Drop the frozen peas into the water for 30 seconds, then use a slotted spoon to scoop them out. Transfer the peas to a bowl, and set aside. Bring the water back up to a boil and add in the tagliatelle, cook until just al dente, 8 to 9 minutes. Reserve ½c of pasta water before draining.
    • In the meantime, in a food processor or blender, pulse together the peas, olive oil, parmesan, garlic, mint, lemon juice and zest. Continue blending, scraping down sides as needed, until thoroughly but still a little chunky, not uniformly smooth. A little texture is key. Taste and season with pesto with salt and pepper.
    • In the same pot you cooked the pasta in gently fold the tagliatelle with the pesto and a splash of pasta water over medium-low heat. Stir continuously until the pasta is evenly coated in the sauce, just 3-5 minutes. Don't cook it for too long or the pesto loose it vibrant green color. Divide between plates, top each serving with a dollop of creme fraiche and few turns of coarsely ground black pepper.

    Notes

     
    Ingredient Notes and Substitutions:
    • Tagliatelle pasta: pronounced: ta·glee·uh·teh·lee, is a long, flat ribbon shaped pasta–similar to a fettuccini. It’s shape is great for holding onto thick hearty sauces. If you can’t find tagliatelle, the best substitutes would be either fettuccine or pappardelle, both of which are ribbon pastas.
    • Frozen Peas: IIf you’d like to substitute fresh peas you absolutely can you will just need to blanch them longer, about 90 seconds, then plunge them into an ice bath. Note: Out of season fresh peas can be pretty bland and lack luster. I highly recommend sticking to frozen if you’re outside the months of April-June.
    • Creme Fraiche: To put it simply, creme fraiche is the French version of sour cream. It’s a cream that has been thickened by the growth of bacterial cultures, much like yogurt. Sour Cream is s good substitute for creme fraiche, but you could also use a dollop of ricotta cheese, or even burrata.
     
    Storing and Re-heating Leftovers:
    • Leftover pasta can be stored, covered, in the refrigerator for up to 5 days. Reheat over low heat in a saucepan or in the microwave. Add a few tablespoons of water to loosen up the sauce as needed.

    Nutrition

    Calories: 816kcal | Carbohydrates: 102g | Protein: 24g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 45mg | Sodium: 250mg | Potassium: 589mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1381IU | Vitamin C: 38mg | Calcium: 236mg | Iron: 3mg
    Did you make this recipe?Share a picture on Instagram and tag me: @Craving_California and use the hashtag: #CravingCalifornia!
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    I'm so glad you're here. My name is Leigh and this is my food blog where I share California inspired recipes and tons of tips and tricks for better home cooking!

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    A bowl of green pasta. Title: "spring things" "pea pesto pasta"

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