Ingredients:

  • 8 oz dried linguine or bowtie pasta
  • 1 tbsp salt
  • 3 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 cup freshly grated parmesan cheese
  • 2 cups fresh baby spinach
  • 1/2 cup frozen petite peas, thawed
  • 1/4 tsp red pepper flakes

Instructions:

  1. Boil the pasta in heavily salted water until al dente. Note: Don't overcook it, as it will cook more in the skillet.
  2. Scoop out 1/2 cup of the starchy pasta water using a measuring cup. Wait until the water is cloudy and bubbly before scooping.
  3. Drain the noodles and set them aside.
  4. Heat olive oil and butter in a skillet over medium heat. Wait until the butter foams and sizzles.
  5. Stir in the minced garlic and red pepper flakes. Cook for 60-90 seconds until the garlic is pale gold and fragrant.
  6. Pour in the reserved pasta water and lemon juice. Simmer for 2 minutes until the liquid reduces by about a third.
  7. Lower the heat and whisk in the parmesan cheese. Stir constantly until the sauce looks velvety and glossy.
  8. Toss the cooked pasta into the skillet. Add the baby spinach and thawed peas.
  9. Swirl the pasta for 1-2 minutes until the spinach has just wilted and every noodle is coated.
  10. Remove from heat and stir in the lemon zest. This keeps the zest from tasting burnt or bitter.