Linguine in lemon cream, peas, spinach, Parmesan. Fresh, vibrant, easily prepared Italian main.
# 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 Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, drain, and set aside.
02 - As pasta cooks, melt 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, cooking for 2 minutes while stirring gently.
04 - Add green peas to the skillet. Simmer for 2–3 minutes if using fresh peas, or 1–2 minutes if using frozen, until just tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan cheese, and chives to the skillet. Toss thoroughly to coat, gradually adding reserved pasta water until sauce attains desired consistency.
06 - Adjust seasoning with salt and black pepper. Serve immediately, garnished with extra Parmesan, lemon zest, and freshly ground black pepper.
