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5 from 1 vote

Tagliatelle with Pea Pesto and Creme Fraiche

Prep Time25 mins
Cook Time12 mins
Servings: 4


  • 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.