# 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 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
12 - Black pepper
→ Garnish
13 - Additional grated Parmesan
14 - Freshly ground black pepper
15 - Lemon zest
# How-To:
01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, drain, and set pasta aside.
02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in heavy cream and bring to a gentle simmer. Add lemon zest and freshly squeezed lemon juice. Simmer for 2 minutes, stirring gently.
04 - Add green peas to the sauce. Simmer 2 to 3 minutes for fresh peas or 1 to 2 minutes for frozen peas, until just tender.
05 - Reduce heat to low. Add drained pasta, chopped spinach, grated Parmesan cheese, and chives. Toss to coat, adding reserved pasta water as needed for a silky sauce consistency.
06 - Season with salt and black pepper to taste. Serve immediately with extra Parmesan, lemon zest, and black pepper as garnish.
