Pasta with Mint and Peas

Ingredients

• 0.5 pound capellini pasta dried
• 0.5 cup crème fraîche sour
• 1 clove garlic minced
• 3 servings salt and fresh-ground pepper 
• 3 tablespoons juice of lemon 
• 1 tablespoon slivered lemon peel yellow finely ( part only)
• 0.3 cup slivered mint leaves fresh
• 2 tablespoons olive oil 
• 0.5 lb sugar snap peas 

Equipment

• bowl
• frying pan
• colander

Directions

1. In a 4- to 5-quart pan, bring 2 to 3 quarts of water to boiling over high heat.
2. Meanwhile, pull off and discard stem ends and strings from peas. Rinse and drain.
3. When water boils, add pasta, pushing down into water. Cook until almost tender to bite, about 3 minutes.
4. Add peas and cook until they turn bright green, about 2 minutes.
5. Drain peas and pasta well in a colander.
6. In the pan, combine garlic and butter over high heat, stirring until butter melts.
7. Add peas and pasta and mix until pasta stops sizzling, about 1 minute.
8. Add about 2 teaspoons of the lemon peel, 2 tablespoons of the lemon juice, and about 1 tablespoon mint to pan.
9. Mix.
10. Put pasta mixture in wide soup bowls, swirling to make a well in the center. Spoon crme frache into the center of bowls and sprinkle with remaining peel, mint, and lemon juice.
11. Add salt and pepper to taste.