Ingredients
Scale
- 1 lb tagliatelle pasta (or any pasta shape)
- 2 cups frozen peas
- 3/4 cup loosely packed fresh mint leaves
- 1/2 cup grated parmesan cheese
- 2 cloves garlic
- 1/3 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup crème fraîche
- Salt and freshly cracked black pepper to taste
Instructions
- Cook peas in boiling salted water for 30 seconds, then set aside.
- Cook tagliatelle in the same water for 8-9 minutes until al dente; reserve 1/2 cup pasta water before draining.
- Blend peas, olive oil, parmesan, garlic, mint, lemon juice, and zest in a food processor until slightly chunky. Season with salt and pepper.
- In the pot, mix tagliatelle with the pea pesto over medium-low heat, adding reserved pasta water as needed, for 3-5 minutes.
- Serve with a dollop of crème fraîche and a sprinkle of black pepper.
Notes
Ensure peas are fresh or properly thawed for best flavor.
Do not overcook pesto to retain vibrant color and taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Boiling, Blending
- Cuisine: Italian
Nutrition
- Calories: 500
- Sugar: 2
- Sodium: 300
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 6
- Protein: 15
- Cholesterol: 30