# 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 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 finely grated Parmesan cheese
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
→ Garnish
13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Additional lemon zest
# Directions:
01 - Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the cooking water, then drain the pasta and set aside.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant but not browned.
03 - Pour the heavy cream into the skillet and bring it just to a gentle simmer. Stir in the lemon zest and lemon juice, then simmer for 2 minutes, stirring occasionally to integrate flavors.
04 - Add the peas to the simmering cream and cook until just tender—about 2–3 minutes for fresh peas or 1–2 minutes for frozen—so they remain bright and slightly crisp.
05 - Reduce heat to low and add the cooked pasta, chopped spinach, grated Parmesan, and chives to the skillet. Toss everything together, adding reserved pasta water a little at a time to achieve a silky sauce that coats the strands.
06 - Taste and adjust seasoning with salt and freshly ground black pepper. Transfer to bowls and garnish with extra Parmesan, a sprinkle of lemon zest, and more black pepper. Serve immediately.
