Crème Fraîche Pasta With Peas and Scallions

By Hana Asbrink

Published July 7, 2021

Crème Fraîche Pasta With Peas and Scallions
Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Total Time
30 minutes
Rating
4(1,762)
Comments
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Here’s an easy weeknight pasta featuring crème fraîche, the richer, slightly less tangy cousin of sour cream. It’s combined with Parmesan, lemon zest and starchy pasta cooking water for a sauce that is creamy, velvety and bright. Whole bunches of scallions caramelize until their edges char, lending sweetness and a hint of smoke, while raw scallions add color as a garnish. To preserve the brightness of the peas, throw them in the pasta cooking water at the very end and drain along with the shells. Plan appropriately, and the sauce and scallions can be prepared in the time it takes the pasta to cook.

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Ingredients

Yield:4 to 6 servings
  • Kosher salt and black pepper
  • 3bunches scallions (about 12 ounces)
  • 3tablespoons extra-virgin olive oil
  • 1pound medium shells pasta
  • 1cup finely grated Parmesan
  • ¾cup crème fraîche
  • 1lemon, zested (about 2 teaspoons zest), then quartered
  • 1cup frozen peas
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

534 calories; 20 grams fat; 8 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 68 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 22 grams protein; 532 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil over high heat.

  2. Step 2

    Trim the scallions. Thinly slice 1 or 2 scallions on the diagonal and set aside for garnish. Cut the remaining scallions into ½-inch-long pieces.

  3. Step 3

    In a large cast-iron skillet, heat 2 tablespoons oil over medium-high. Add the ½-inch scallion pieces, season generously with salt and pepper, and cook, stirring occasionally, until scallions start to caramelize, soften and brown in spots, about 6 to 8 minutes. Set aside.

  4. Step 4

    Once the water comes to a boil, add the pasta and reduce the heat to medium-high. Cook until al dente according to package instructions. Reserve 1 cup of the pasta water.

  5. Step 5

    While the pasta cooks, prepare the sauce: In a large bowl, add the remaining 1 tablespoon oil, the Parmesan, crème fraîche and lemon zest; mix to combine. Stir in ½ cup of the hot reserved pasta water until the sauce is smooth. Season with salt and pepper and stir in the charred scallions.

  6. Step 6

    When the pasta is done, add the peas to the water and turn off the heat. Immediately drain the pasta and peas together, and add them to the sauce in the large bowl. Toss thoroughly to combine, adding more reserved pasta water as desired to loosen the sauce to a silky texture. Season to taste.

  7. Step 7

    Serve immediately. Divide among bowls and top with more pepper and reserved sliced scallions. Serve with the lemon wedges, for squeezing on top.

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Ratings

4 out of 5
1,762 user ratings
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Comments

Jordan

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."

SaratogaTB

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.

Fabrizio

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.

Meara

Topped with prosciutto torn into small pieces, paired really nicely. Did not need nearly as much pasta water as recipe calls for, I used about 1/3 cup and sauce was still much too loose. I also think this would be great cold as more of a pasta salad vibe.

Margaret

Incredibly versatile recipe!! I mixed sour cream and Greek yogurt because that’s what I always have on hand since crème frache is prohibitively expensive on my budget and used Gruyère cheese because again that’s what I had in my fridge and man oh man the sauce with the brightness of the lemon zest and a squeeze of the lemon juice!! This is a great recipe to use up a bunch of scallions that are on their way out but you don’t want to waste. I do suggest slicing them into 1/4th of an inch as the greens get wilted and I find older scallions fibrous and hard to chew down when cut in longer sections. Had all of this done in 11 minutes (which is what I set my pasta timer for)… winner winner pasta dinner for those weekday nights where you just want to eat something super fast with minimal effort! Thanks for a great recipe and ability to modify according to what you have in your fridge!

Georgicapond

Made this as written (except for the cast iron pan) and it was delicious. Next time will amp it up a little by adding chopped dill at the end. Sautéed mushrooms would also work well with this. To simplify the number of pots/pans/bowls: Use any pan that can brown. Keep the scallions in the pan after you move the pan off the heat. In a medium bowl, mix the sauce, using a little less water than recommended. Add it to the scallion pan. Use a spider to move the pasta to the scallion pan. Done!

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