Pappardelle with Lemon Cream Sauce, and Peas

By jargrr

Ingredients

• 4 tbs. butter
• 1 c. heavy cream
• 2 lemons
• 1 lb. pappardelle, linguine or other pasta
• 1 c. frozen peas
• Shredded parmesan

Preparation

Step 1

Bring pot of water to boil for pasta

Zest lemons then cut in half and juice them.

In a skillet large enough to hold the pasta later on, combine butter, cream and half the lemon juice. Warm over low heat, stirring occasionally until the butter melts. Taste and add salt or more lemon juice if needed.Keep warm on extremely low heat or just turn off the heat and cover the the pan.

Toss peas into skillet.

Cook the pasta according to package direction. Set aside a half cup of the cooking water. Drain and add to the skillet. Add the lemon zest. Toss together until coated