4 tbsp butter
1 pound fresh peas, shelled
1 pound mixed fresh green and white spaghetti or tagliatelle
7/8 cup heavy cream
1 tbsp olive oil
2/3 cup freshly grated Parmesan cheese
pinch of freshly grated nutmeg
salt and pepper
1 – Melt the butter in a large saucepan. Add the peas and cook, over a low heat, for 2-3 minutes.
2 – Using a measuring pitcher, pour 5/8 cup of the cream into the pan, bring to a boil, and simmer for 1-2 minutes, until slightly thickened. Remove the pan from the heat.
3 – Meanwhile, bring a large pan of lightly salted water to a boil. Add the spaghetti or tagliatelle and olive oil and cook for 2-3 minutes, until just tender, but still firm to the bite. Remove the pan from the heat, drain the pasta thoroughly, and return to the pan.
4 – Add the peas and crean sauce to the pasta. Return the pan to the heat and add the remaining cream and the grated Parmesan cheese. Season to taste with salt, black pepper, and a pinch of grated nutmeg.
5 – Using 2 forks, gently toss the pasta to coat with the peas and cream sauce, while it is heating through.
6 – Transfer the pasta to a serving dish and serve immediately, with extra Parmesan cheese.