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1
Bring a large covered pot of salted water to a boil.
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2
Meanwhile, grate the lemon peel (about 2 teaspoons of zest, see page 295) and squeeze the lemon (about 3 tablespoons of juice).
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3
In a small skillet or saucepan on low heat, melt the butter.
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4
Stir in the cream and heat gently.
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5
Stir in the lemon juice and zest.
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6
Turn off the heat.
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7
When the water boils, cook the pasta until al dente (2 or 3 minutes for fresh pasta, longer for dried).
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8
Set aside a cup of the hot pasta-cooking water and drain the pasta.
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9
Place the hot drained pasta in a large serving bowl, add the lemon cream sauce, and toss.
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10
Add some or all of the reserved hot water if more liquid is needed.
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11
Toss in the grated Parmesan.
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12
Season to taste with salt and pepper.
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13
Add 2 tablespoons of finely chopped chives, about a cup of hot, cooked green peas, and some red pepper flakes when you add the cheese.
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14
For a lighter version, use olive oil in place of butter and half-and-half instead of cream.
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15
If you have some arugula in your refrigerator, heres a great way to use it up: Put about 3 cups of loosely packed arugula leaves in the bottom of the serving bowl; it will wilt when you add the hot pasta.
