Julia Ostro’s subtle but satisfying pasta is so quick to make and is perfect in the Spring as the weather begins to warm and fresh peas are becoming available (although frozen ones work just as well too). The cream is gently perfumed with garlic while the lemon gives the dish a nice fresh lift. Feel free to use whichever herbs you have on hand, but avoid woody herbs such as rosemary or sage which will overpower this delicate sauce. Other pasta such as tagliatelle or spaghetti would be wonderful here too as would asparagus or broad beans to replace the peas.

Serves 4

INGREDIENTS

400g dried linguine
250gm Schulz Organic Dairy Pure Cream
2 cloves of garlic, gently bruised with the back of a knife
125g of peas (fresh or frozen), blanched until just tender
juice and zest of a lemon
handful of herbs such as mint, basil, oregano, dill, finely chopped
handful of parmesan cheese (around 40g), finely grated, plus extra for serving
extra virgin olive oil, for drizzling (optional)

METHOD

In a large pan, warm the cream with the garlic cloves very gently for 4-5 minutes over a low heat. Squeeze in the lemon juice and continue to cook over a low flame for 5 more minutes, stirring occasionally. By this stage the sauce should have begun to thicken nicely. Remove and discard the garlic cloves.

Meanwhile, cook the linguine in a large pot of generously salted boiling water until just al dente, according to the packet’s instructions. When ready, tumble the pasta into the sauce, reserving some of the cooking liquid.

Add in the blanched peas, parmesan and lemon zest and toss so that everything is well coated. Use some of the cooking liquid to thin the sauce if needed. At the very last moment, stir through the herbs, season to taste and serve immediately with extra parmesan and a drizzle of olive oil, if desired.