# Ingredient List:
→ 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 cheese
13 - Freshly ground black pepper
14 - Lemon zest
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Add linguine or fettuccine and cook 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 without browning.
03 - Pour heavy cream into the skillet and bring to a gentle simmer. Stir in lemon zest and freshly squeezed lemon juice. Cook for 2 minutes, stirring gently.
04 - Add green peas to the skillet and simmer for 2–3 minutes if using 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 chopped chives. Toss to combine, gradually adding reserved pasta water until the sauce achieves desired consistency.
06 - Season the pasta with salt and black pepper as needed. Serve immediately, garnishing individual portions with extra Parmesan cheese, lemon zest, and freshly ground black pepper.
