Fresh pasta tossed with lemon cream sauce, peas, and spinach. A vibrant Italian main with bright spring flavors.
# Components:
→ 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 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine 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 - Add heavy cream to skillet and bring to a gentle simmer. Stir in lemon zest and freshly squeezed lemon juice, simmer for 2 minutes, stirring occasionally.
04 - Add green peas and cook until just tender, approximately 2–3 minutes for fresh peas or 1–2 minutes if using frozen.
05 - Lower heat. Add drained pasta, chopped spinach, grated Parmesan, and chives to the skillet. Toss until coated, adding reserved pasta water incrementally to achieve the preferred sauce texture.
06 - Adjust seasoning with salt and black pepper. Serve immediately, topped with extra Parmesan, lemon zest, and freshly ground black pepper.
