Fancy Lemon Farfalle
This bright, vegetarian meal is creamy without being heavy, and comes together in under 30 minutes. Feel free to experiment with ingredients—artichoke hearts can be substituted for peas, and any short pasta that holds sauce (penne, fusilli, etc.) will work nicely here.
Bring a large pot of salted water to a boil. While water boils, add 2 tablespoons oil and panko to a large saucepan over medium heat. Stir to coat panko with oil and sauté for 5 minutes, shaking pan occasionally to ensure even browning. Pour toasted panko into a small bowl and set aside.
Add remaining oil and onions to the pan and sauté over medium heat until lightly browned, about 7 minutes. Turn off heat. Add crème fraîche, lemon zest and juice and stir gently to combine.
While onions are cooking, add pasta to boiling water. Boil 4 minutes, stirring occasionally. Add peas and boil another 4-5 minutes. Drain pasta and add to crème fraîche mixture. Turn heat to high and stir until pasta is well coated and sauce thickens, about 2 minutes.
Turn off heat and add Parmesan to pan, stirring to coat pasta. Season with salt & pepper, to taste. Ladle pasta into bowls, top with toasted panko and serve immediately.