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a white bowl filled with Tagliatelle with Pea Pesto and Creme Fraiche
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5 from 1 vote

Tagliatelle with Pea Pesto and Creme Fraiche

This simple recipe delivers big on bright flavor and gives you a good excuse to use up that bag of frozen peas in your freezer.
Prep Time15 mins
Cook Time15 mins
Course: dinner
Cuisine: American, Italian
Servings: 4
Calories: 687kcal


  • 1/2 lb tagliatelle
  • 2 c frozen peas
  • 1/2 c loosley packed fresh mint leaves
  • 1/2 c grated parmesan cheese
  • 1 large clove of garlic
  • 1/2 c olive oil
  • 3 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 c creme fraiche
  • salt and freshly cracked black pepper


  • 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, place them in 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.
  • 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 creamy and thoroughly combined. If it has trouble blending, add a bit more olive oil or water. Puree until smooth, season with salt and pepper.
  • Add the tagliatelle and pesto back to the pot, stir continuously until the pasta is evenly coated in the sauce. Taste and season with salt, divide onto plates, top each serving with a dollop of creme fraiche and few turns of coarsely ground black pepper.


Calories: 687kcal | Carbohydrates: 55g | Protein: 18g | Fat: 45g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 255mg | Potassium: 456mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1295IU | Vitamin C: 38mg | Calcium: 254mg | Iron: 3mg