# Components:
→ Pasta
01 - 12 oz linguine or fettuccine
→ Vegetables
02 - 1 cup fresh or frozen green peas
03 - 2 cups baby spinach, roughly chopped
04 - 2 tablespoons fresh chives, finely chopped
→ Lemon Cream Sauce
05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - Zest of 1 lemon
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1/2 cup grated Parmesan cheese
11 - Salt and black pepper, to taste
→ Garnish
12 - Extra grated Parmesan
13 - Freshly ground black pepper
14 - Lemon zest
# Method:
01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Add heavy cream to the skillet. Bring to a gentle simmer, then incorporate lemon zest and freshly squeezed lemon juice. Stir and cook for 2 minutes.
04 - Add green peas to the sauce. Simmer 2–3 minutes for fresh peas or 1–2 minutes for frozen peas until just tender.
05 - Reduce heat to low. Add drained pasta, chopped baby spinach, grated Parmesan cheese, and chives. Toss thoroughly. Gradually add reserved pasta water until sauce reaches desired consistency.
06 - Season with salt and black pepper. Serve immediately, garnished with extra Parmesan, lemon zest, and black pepper.
