Chop the onion and tip into a deep frying pan with the olive oil. Cook over a medium heat for 2 mins until the onion has begun to soften.

Pour in the white wine and allow to reduce, then add the frozen peas. Stir for 30 seconds, then add the creme fraiche. Turn the heat down a little, and allow to simmer.

Cook the tagliatelle according to the packet instructions and drain, reserving a couple of tablespoons of the cooking water.

Chop the feta into small chunks and add to the sauce. Season with black pepper (the feta is salty so there's no need to add any more) and the lemon juice, then sprinkle in the chopped parsley.

Combine well with the tagliatelle and serve - enjoy!