1½ tablespoons olive oil
2 tablespoons butter
2 garlic cloves, crushed
¾ cup white wine
1 teaspoon finely grated lemon zest
½ cup heavy cream
salt and freshly ground black pepper
14 oz linguine
2 cups frozen peas
freshly grated parmesan, to serve
Heat the oil and butter 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 reduced by half. Stir in the lemon zest and cream and simmer for a further 3-4 minutes until slightly reduced; season with salt and pepper.
Meanwhile, cook the pasta in a large pan of slightly boiling water according to the packet instructions or until al dente, adding the peas for the last 3 minutes of the cooking time. Drain well and toss the hot pasta with the sauce.
Serve immediately with grated parmesan.