Ingredients:

  • 8 oz short pasta (rotini or penne)
  • 2 cups filtered water
  • 1 tsp sea salt
  • 2 cups fresh baby spinach (packed)
  • 1/2 cup frozen petite peas (thawed)
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp salt
  • 1/8 tsp cracked black pepper

Instructions:

  1. Bring filtered water and salt to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
  2. In a high-speed blender or food processor, combine baby spinach, thawed peas, heavy cream, lemon juice, and lemon zest. Process until completely smooth and pale green.
  3. In a skillet over low heat, melt the unsalted butter until it begins to foam.
  4. Pour the blended vegetable puree into the skillet. Stir constantly for 2-3 minutes over low heat until warmed through.
  5. Stir in the grated Parmesan cheese until the sauce is melted and glossy.
  6. Toss the cooked pasta into the sauce, adding reserved pasta water one tablespoon at a time until the sauce is silky and clings to the noodles.