# 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
13 - Freshly ground black pepper
14 - Lemon zest
# Directions:
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 water, then drain and set pasta 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 but not browned.
03 - Stir in heavy cream and bring to a gentle simmer. Add lemon zest and lemon juice, then cook for 2 minutes, stirring gently.
04 - Add green peas and simmer for 2 to 3 minutes if using fresh peas or 1 to 2 minutes if using frozen, until just tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan, and chives. Toss to combine, gradually adding reserved pasta water until the sauce achieves the desired consistency.
06 - Season with salt and black pepper to taste. Serve immediately, garnished with additional Parmesan, lemon zest, and black pepper.
