Fettuccine Al Limone E Piselli

• 3 tablespoons unsalted butter
• 3 cups fresh green peas, from about 3 1/2 pounds in pods (or 1 16oz package frozen petite peas, not thawed)
• 3 lemons, zest of, grated
• 1 14 cups heavy cream
• salt & freshly ground black pepper
• 1 lb fettuccine

1. Bring a large pot of water to boil; salt.
2. Melt butter in a large, high-sided skillet over medium-high heat.
3. Add peas and stir to coat.
4. Add lemon zest and cream; bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 5 to 8 minutes.
5. Season with salt and pepper.
6. Meanwhile, cook pasta until al dente.
7. Drain pasta, add to cream mixture and stir to combine and heat through.
8. Serve immediately.

unsalted butter, fresh green peas, lemons, heavy cream, salt, fettuccine

Taken from www.food.com/recipe/fettuccine-al-limone-e-piselli-319187 (may not work)