• Preparation Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

• 250g  pasta (linguine, fettuccine, or your choice)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• 1 tsp Greenfields lemon pepper blend
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp Greenfields chilli flakes
• 125g heavy cream
• 70g grated Parmesan cheese
• Freshly squeezed juice of 1 lemon
• 2 tbsp fresh parsley, chopped
• Additional lemon slices and parsley for garnish

Prepare the Pasta:

Bring a large pot of salted water to boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté Aromatics:

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the lemon zest, lemon pepper blend, salt, and red pepper flakes to the skillet. Sauté for another 1-2 minutes, allowing the flavours to meld.

Incorporate Cream:

Pour in the heavy cream, stirring gently to combine with the aromatics and seasonings. Allow the mixture to simmer for 2-3 minutes, allowing it to slightly thicken.

Add Cheese and Lemon Juice:

Gradually sprinkle in the grated Parmesan cheese while stirring continuously. Once the cheese has melted into the sauce, squeeze in the juice of one lemon. Stir to incorporate.

Combine Pasta and Sauce:

Add the cooked pasta to the skillet, tossing it in the creamy lemon pepper sauce until it’s well coated. Allow the pasta to cook in the sauce for an additional 2-3 minutes to absorb the flavours.

Garnish and Serve:

Remove the skillet from heat. Stir in the chopped parsley for a fresh burst of colour and flavour. Taste and adjust salt and seasoning if needed.

Serve the Lemon Pepper Pasta in individual plates, garnishing with extra lemon slices and parsley for an appealing presentation.