Vibrant pasta combines peas, spinach, and lemon cream sauce, ideal for a flavorful spring meal.
# What You'll 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
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine until al dente according to package directions. 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, ensuring the garlic is fragrant but not browned.
03 - Pour in heavy cream and bring to a gentle simmer. Incorporate lemon zest and freshly squeezed lemon juice, simmering for 2 minutes with gentle stirring.
04 - Add green peas to the skillet and heat through, simmering about 2–3 minutes for fresh peas or 1–2 minutes for frozen, until just tender.
05 - Reduce heat to low. Add drained pasta, chopped spinach, grated Parmesan, and chopped chives. Toss thoroughly, adding reserved pasta water incrementally until the sauce reaches desired consistency.
06 - Season with salt and black pepper to taste. Plate immediately, garnishing with extra Parmesan, additional lemon zest, and freshly ground black pepper.
