Makes 2 or 3 servings

Notes: Other pea options are Chinese pea pods and tender pea shoots.

How to Make It

Step 1

In a 4- to 5-quart pan, bring 2 to 3 quarts of water to boiling over high heat.

Step 2

Meanwhile, pull off and discard stem ends and strings from peas. Rinse and drain.

Step 3

When water boils, add pasta, pushing down into water. Cook until almost tender to bite, about 3 minutes. Add peas and cook until they turn bright green, about 2 minutes.

Step 4

Drain peas and pasta well in a colander.

Step 5

In the pan, combine garlic and butter over high heat, stirring until butter melts. Add peas and pasta and mix until pasta stops sizzling, about 1 minute.

Step 6

Add about 2 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, and about 1 tablespoon mint to pan. Mix.

Step 7

Put pasta mixture in wide soup bowls, swirling to make a well in the center. Spoon crème fraîche into the center of bowls and sprinkle with remaining peel, mint, and lemon juice. Add salt and pepper to taste.

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