Pasta tossed with lemon cream, peas, spinach, and Parmesan delivers fresh spring flavor in every bite.
# 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 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 - Boil a large pot of salted water. Cook linguine or fettuccine according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Heat unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic but not browned.
03 - Pour in heavy cream, bring to a gentle simmer. Add lemon zest and freshly squeezed lemon juice. Stir continuously and cook for 2 minutes.
04 - Introduce green peas to the sauce. Simmer for 2–3 minutes if using fresh peas or 1–2 minutes for frozen peas, until tender.
05 - Lower heat. Add cooked pasta, chopped spinach, grated Parmesan, and chives to the skillet. Toss thoroughly, gradually adding reserved pasta water until sauce is desired consistency.
06 - Adjust seasoning with salt and black pepper. Serve immediately, garnished with additional Parmesan, lemon zest, and freshly ground black pepper.
