Penne with lemon and peas

Ingredients

400 g	Penne pasta (Main)
1 Tbsp	Olive oil
2 cloves	Garlic, finely chopped
1	Lemon, zested and juiced
½ cup	Cream
2 Tbsp	Creme fraiche
500 g	Peas, fresh or frozen (Main)
1 cup	Grated parmesan cheese
2 cups	Basil leaves

Directions

1. Cook the pasta in a large saucepan of salted boiling water for 10-12 minutes or until al dente. Drain and set aside, reserving 1 cup of the cooking liquid.
2. Heat the oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute.
3. Add the lemon juice, zest, cream, creme fraiche, reserved water, salt and pepper and bring to the boil. Cook for 2-3 minutes or until slightly thickened.
4. Add the peas and pasta, stir to combine and cook for a further minute. Remove from the heat and stir through the parmesan and basil. Serve.

If you liked this recipe, try Karena and Kasey's pasta with

broccoli, sage and bacon