Crème Fraîche Pasta With Peas and Scallions

From the substitution guide: "Tangy, textural ingredients like crema, crème fraîche, mascarpone, Neufchâtel, Quark, queso fresco, sour cream or yogurt of any variety can be used interchangeably."

Wow is this lovely. I had tons of CSA scallions and this recipe was the answer. As my team likes meat in main course, I added fried diced pancetta. Follow the recipe exactly for timing on scallion cooking, and don’t be afraid to add a minute or two.

Creme fraiche on pasta was the fashion of the 80s... not part of any Italian recipe. Use only natural ricotta, from sheep if you wish a more salty taste, you will never go wrong.

The lemon zest is a brilliant counterpoint to the caramelized onion…we only have white onions here in France, but thoroughly delish…Merci, Sam Sifton and crew!

Instead of waiting for the pasta to be "done" and adding a cup of pasta water, take the pasta out while just short of al dente, add it to the sauce in the pan and continue cooking (and stirring) until done, adding the water only as needed, about 1/4 cup at a time. This way the sauce enters into the pasta rather than just sitting on top, and it won't be too watery.

This just got added to our favorites list. Would recommend adding the pasta water to the creme fraiche mixture by tablespoonfuls to get the consistency you prefer. It was a little watery for our tastes. Definitely use a cast iron pan to sear the scallions — imparts a lovely rusticity and delicious flavor.

Love this dish—followed instructions to a T. The consistency of the sauce was ideal, looser and lighter than an Alfredo or traditional cream sauce, which is what makes it perfect for summer, or anytime really. It’s rich without sitting in your stomach like a brick! Will be using this as a base white sauce for no-recipe nights. I love how the peas nestle into the shells for little bursts of flavour, and I think little pieces of asparagus would make a nice sub if that’s what you have.

Delicious recipe. I couldn't find crème fraîche anywhere, so I substituted sour cream. I added thin sliced garlic (3 large cloves) when I cooked the scallions, and I added chopped bacon (4 strips) to the sauce. The other thing I'd change next time is to double the amount of peas.

Hot diggity this was good. I was wary of adding the parm before the hot liquid, so I mixed it in after. Did everything else by the letter. The only thing I’d change is NOT adding the fresh scallions for garnish. I felt it overwhelmed the amazingly tasty sauce. This one is a keeper. Just don’t plan to eat it with anyone you don’t want to embarrass yourself in front of by eating too much!

To add some heft to make as a main course I added canned sardines. Lemon really is the prize in this light and easy dish.

Yummy, easy and delicious! Thinking I'll add some red pepper flakes to the leftovers to give it a little kick. Good summer dish!

Perfect recipe! Excellent quick and easy week night dish plus helps to use up scallions before they wither away in the produce drawer. Great dish to build on…I added some parsley next time around I plan on adding some Asparagus, and mint.

This was easy to throw together and pleasing! The lemon zest is key. Only thing I did differently: after cooking up the scallions, I pushed them to the side of the pan and cooked up some shrimp for a bit of added protein. The shrimp worked well with the rest of the flavors.

I used sour cream (had it on hand), and added diced chicken breast for protein, browning it with the scallions. Cut recipe by a third for two people. Turned out great! Delicious!

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