Ingredients

• 1 1/2 tablespoons butter
• 1 1/2 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 3/4 cup white wine
• 1 teaspoon finely grated lemon zest
• 1/2 cup heavy cream
• Sea salt and freshly cracked black pepper
• 14 ounces tagliatelle pasta
• Water, as needed
• 2 cups fresh shelled peas
• Parmesan cheese, grated, for garnish

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Instructions

1. Melt the butter with the olive oil in a large frying pan over medium heat. Add the garlic and cook, stirring, for 1 minute. Pour in the white wine and simmer until it has reduced by half. Add the lemon zest and cream, and simmer until slightly reduced, for another 3 to 4 minutes. Season with salt and pepper, to taste.
2. Meanwhile, cook the pasta according to the package instructions in a large pan of lightly salted boiling water, until al dente. Add the peas to the boiling pasta 3 minutes before the end of the cooking process. Drain the ingredients well and toss the hot pasta with the sauce. Serve immediately with grated Parmesan.
3. Photo credit: Petrina Tinslay Photography