Ingredients:

  • 1 lb (450g) Spaghetti or Fettuccine
  • 1 tbsp (15g) Salt
  • 2 cups (300g) Frozen peas, thawed
  • 1 cup (240ml) Heavy cream
  • 4 tbsp (56g) Unsalted butter
  • 3 cloves (15g) Garlic, minced
  • ½ cup (15g) Fresh mint leaves, finely chopped
  • 1 tbsp (15ml) Fresh lemon juice
  • ½ tsp (3g) Ground black pepper
  • ½ cup (50g) Grated Parmesan cheese
  • 2 tbsp (10g) Fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package instructions). Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
  3. Pour in the heavy cream and bring to a gentle simmer for 3-4 minutes until the sauce slightly thickens and looks glossy.
  4. Fold in the thawed peas and stir for 2 minutes until they are heated through and vibrant green.
  5. Stir in the chopped mint and lemon juice, then season with black pepper.
  6. Add the cooked pasta directly into the skillet. Toss vigorously over low heat, gradually drizzling in the reserved pasta water and sprinkling in the Parmesan cheese until the sauce is a cohesive, velvety glaze.