Spring Pasta Lemon Cream Peas

# What You Need:

→ 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 tbsp fresh chives, finely chopped

→ Lemon Cream Sauce

05 - 2 tbsp unsalted butter

06 - 2 cloves garlic, minced

07 - 1 cup heavy cream

08 - Zest of 1 lemon

09 - 2 tbsp 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine until al dente according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside.

02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

03 - Stir in heavy cream and bring to a gentle simmer. Incorporate lemon zest and freshly squeezed lemon juice. Cook for 2 minutes, stirring gently.

04 - Add peas and simmer for 2–3 minutes if fresh, or 1–2 minutes if frozen, until just tender.

05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan cheese, and finely chopped chives. Toss thoroughly, adding reserved pasta water gradually to achieve desired sauce consistency.

06 - Season with salt and black pepper to taste. Serve immediately topped with extra Parmesan, lemon zest, and freshly ground black pepper.

# Expert Advice:

01 -

The lemon cream makes the entire kitchen smell like a secret garden after rain.
It's the kind of dish you'll crave again, especially when you're longing for something lively but easy.

02 -

Trying to rush the cream sauce with high heat made it split—patience keeps it silky.
I once forgot to reserve the pasta water; now I always set my measuring cup out before starting.

03 -

Always zest before juicing—a slippery lemon is tricky and wastes good zest.
Use freshly grated Parmesan; it makes the sauce smooth and never gritty.