2 oz fresh or dry spinach fettuccine (I used a vegan whole grain fresh kind from Whole Foods)
1/2 cup fresh shelled peas
2 tsp fresh lemon juice
2 T cream
1/2 T butter
pinch of salt
1/8 tsp red pepper flakes
1/4 cup grated dry Jack cheese
Cook pasta in boiling salted water. If using fresh pasta, this will only take about 30 seconds--don't overcook! Drain and reserve 1/4th cup of pasta water. Set aside.
While the pasta is cooking, cook the shelled peas in another pot filled with boiling water. Simmer peas for 10 minutes or until tender. Drain.
In the same pot, melt the butter and whisk in the lemon juice. Add the cream, salt and red pepper flakes and stir over low/medium heat until slightly thickened. Pour over cooked pasta, add peas and finish with a grind of black pepper.