# What You'll Need:
→ Pasta
01 - 12 ounces 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
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup pasta water, drain, and set aside.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
03 - Stir in heavy cream and bring to a gentle simmer. Incorporate lemon zest and lemon juice; cook for 2 minutes, stirring gently.
04 - Add peas to the skillet. Simmer for 2–3 minutes if fresh, or 1–2 minutes if frozen, until just tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, Parmesan cheese, and chives. Toss thoroughly, incorporating reserved pasta water in increments until desired sauce consistency is achieved.
06 - Adjust seasoning with salt and black pepper. Serve immediately, garnishing with additional Parmesan, lemon zest, and black pepper.
