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Author Notes: You're about twenty minutes away from this gloriously easy and supremely satisfying pasta dish. This is the kind of impromptu cooking that makes my heart happy. In the time it takes to boil the spaghetti, the sauce is made. Toss everything together, dig in and be happy. Tangles of spaghetti in a creamy sauce spiked with lemon with the bright pop of the peas makes it so good.
I eat this when my husband is away on business. A glass of crisp white wine, a good movie and a cozy quilt are also welcome.
This dish is a nice base for a sauteed shrimp or scallops. Fresh herbs and/or crumbled bacon on top is not a bad idea either. Instead of peas, it's great plain or with baby spinach or broccoli too.
Don't worry about cooking the peas, just toss them in right before you drain the pasta. They'll cook and remain bright green. I like to use frozen petite peas.
Creme fraiche is available in most markets now. I even find it at Trader Joe's.
—Jill @ Sew French
- Half a box (6 ounces) of spaghetti cooked according to the package directions.
- 1 cup of frozen petite peas
- A very generous 1/3 cup of creme fraiche
- 1 tablespoon of olive oil
- 1-2 tablespoons of half and half or milk
- Squeeze of lemon juice from one lemon
- Salt and pepper to taste
- To Serve: sprinkling of fleur de sel or other flaky sea salt, lemon wedges, plenty of black pepper, herbs such as dill, mint or basil, some diced scallions, a little finely grated lemon zest
- Put some water on to boil the spaghetti. Place the creme fraiche in a small bowl and whip in the olive oil. I use a fork to do this. Stir in some half and half or milk to thin it out. Add salt and pepper to taste. Stir in a squeeze or two of lemon juice and whip some more. Set aside. Boil the pasta in plenty of salted water according to the package directions. Right before you drain it, toss in the peas. Give the creme fraiche sauce one final stir and toss with the pasta and peas. Serve with any of the above suggestions.