Pasta With Lemon-Whipped Creme Fraiche

• Half a box (6 ounces) of spaghetti cooked according to the package directions.
• 1 cup of frozen petite peas
• A very generous 1/3 cup of creme fraiche
• 1 tablespoon of olive oil
• 1-2 tablespoons of half and half or milk
• Squeeze of lemon juice from one lemon
• 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

1. Put some water on to boil the spaghetti.
2. Place the creme fraiche in a small bowl and whip in the olive oil. I use a fork to do this. 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.
3. Boil the pasta in plenty of salted water according to the package directions. Right before you drain it, toss in the peas.
4. Give the creme fraiche sauce one final stir and toss with the pasta and peas. Serve with any of the above suggestions.

directions, petite peas, very generous, olive oil, milk, lemon juice, salt, sprinkling of fleur

Taken from food52.com/recipes/32392-pasta-with-lemon-whipped-creme-fraiche (may not work)