This light and fresh tagliatelle with lemony pea pesto is so easy to make! The best part? You probably already have most of these ingredients on hand. Frozen peas are one of my favorite things to keep in the freezer. That being said if you’re making this recipe in the spring when fresh peas are in season and available feel free to use them!
-Make it vegan! Swap the creme fraiche for my fave Kite Hill Vegan Ricotta
-Add some protein:- grilled or sautéed shrimp with be incredible here!
-Switch up the pasta shapes! This pea pesto also works really well cold, use a smaller shape like penne and serve it chilled as a pasta salad.
-Make it gluten-free! Check out all my tips + trick for cooking gluten-free pasta here!
Tagliatelle with Pea Pesto and Creme Fraiche
- 2 c frozen peas
- 1/2 c olive oil
- 3 tbs lemon juice
- 1 tbs lemon zest
- 1/2 c fresh mint leaves
- 1 lb tagliatelle
- 1 c creme fraiche
- 1 large clove of garlic
- Bring a large pot of salted water to a boil. Blanch the peas by dropping them into the boiling water for one minute and then use a slotted spoon to quickly transfer them to a bowl of ice water. Once cooled, remove the peas from the ice water and lay on a paper towel lined plate to drain.
- In a food processor pulse together the peas, olive oil, garlic, mint, lemon juice, and zest. Puree until smooth, season with salt and pepper and set aside until ready to use.
- Cook the pasta according to the the directions on the package. Toss the cooked pasta with the pea pesto. Divide onto plates, top each serving with a dollop of creme fraiche and few turns of coarsely ground black pepper.
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