# What You'll 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, to taste
12 - Black pepper, to taste
→ Garnish
13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Lemon zest
# How To Make It:
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 but not browned.
03 - Stir in heavy cream and bring to a gentle simmer. Add zest of lemon and freshly squeezed lemon juice. Cook for 2 minutes, stirring gently.
04 - Add green peas 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 cooked pasta, chopped baby spinach, grated Parmesan cheese, and chopped chives. Toss well to coat, adding reserved pasta water a little at a time until sauce reaches desired consistency.
06 - Season with salt and black pepper as needed. Serve immediately, garnished with extra Parmesan, lemon zest, and freshly ground black pepper.
