Pasta with lemon-whipped creme fraiche

Pasta and macaroni Italian cuisine

You're about twenty minutes away from this gloriously easy and supremely satisfying pasta dish. This is the kind of impromptu cooking that makes my heart happy. In the time it takes to boil the spaghetti, the sauce is made. Toss everything together, dig in and be happy. Tangles of spaghetti in a creamy sauce spiked with lemon with the bright pop of the peas makes it so good. I eat this when my husband is away on business. A glass of crisp white wine, a good movie and a cozy quilt are also welcome. This dish is a nice base for a sauteed shrimp or scallops. Fresh herbs and/or crumbled bacon on top is not a bad idea either. Instead of peas, it's great plain or with baby spinach or broccoli too. Don't worry about cooking the peas, just toss them in right before you drain the pasta. They'll cook and remain bright green. I like to use frozen petite peas. Creme fraiche is available in most markets now. I even find it at Trader Joe's.