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.