He chopped rather than grated the lemon and I suspect that added to the zing.
Just plain with peas and the only herb was rosemary. About 1 1/2 to 2 t. lemon juice, scant t. zest and 1 t. rosemary along with the scallions.
I was shocked. Stunningly simple but a delight.
Peas are little devils to catch with a fork though, when they are sliding all over slippery pasta.
Terribly written recipe so here is my rewrite:
Pasta with Lemon-Whipped Creme Fraiche
(6 oz.) Pasta
1 cup of frozen petite peas
Generous 1/3 c creme fraiche
1 tablespoon of olive oil
1-2 tablespoons of half and half or milk
Squeeze of lemon juice from one lemon (1 ½ - 2 t.)
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
In a small bowl whisk creme fraiche and olive oil. 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.
Cook the pasta. 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.
https://food52.com/recipes/32392-pasta-with-lemon-whipped-creme-fraiche
Just plain with peas and the only herb was rosemary. About 1 1/2 to 2 t. lemon juice, scant t. zest and 1 t. rosemary along with the scallions.
I was shocked. Stunningly simple but a delight.
Peas are little devils to catch with a fork though, when they are sliding all over slippery pasta.
Terribly written recipe so here is my rewrite:
Pasta with Lemon-Whipped Creme Fraiche
(6 oz.) Pasta
1 cup of frozen petite peas
Generous 1/3 c creme fraiche
1 tablespoon of olive oil
1-2 tablespoons of half and half or milk
Squeeze of lemon juice from one lemon (1 ½ - 2 t.)
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
In a small bowl whisk creme fraiche and olive oil. 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.
Cook the pasta. 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.
https://food52.com/recipes/32392-pasta-with-lemon-whipped-creme-fraiche