Linguine with peas and lemon - and our 6th anniversary

Joao and I celebrated our sixth anniversary last Saturday with a magnificent dinner – great food, some wine... Just beautiful. But all that indulgence called for a simple lunch on the following day – and this recipe instantly popped in to my mind: it’s so good – and quick – I’ve made it three times already.

Linguine with peas and lemon
from Holiday

1½ tablespoons olive oil
2 tablespoons (28g) butter
2 garlic cloves, crushed
¾ cup (180ml) white wine
1 teaspoon finely grated lemon zest
½ cup (120ml) heavy cream
salt and freshly ground black pepper
400g linguine
2 cups fresh shelled peas – I used frozen
freshly grated parmesan, to serve

Heat the oil and butter in a large frying pan over medium heat. Add the garlic and cook, stirring for 1 minute.
Pour in the white wine and simmer until reduced by half. Stir in the lemon zest and cream and simmer for a further 3-4 minutes until slightly reduced; season with salt and pepper.
Meanwhile, cook the pasta in a large pan of slightly boiling water according to the packet instructions or until al dente, adding the peas for the last 3 minutes of the cooking time. Drain well and toss the hot pasta with the sauce.
Serve immediately with grated parmesan.

Serves 4