Achieving that vibrant, restaurant-quality emerald green hue relies on temperature control. Blending raw baby spinach directly with hot peas and warm cream cooks the leaves just enough to release their deep color without breaking down the chlorophyll into a dull brown-green. When tossing the sauce with cooked pasta, keep the burner on low heat just long enough to warm everything through. Adding a squeeze of fresh lemon juice at the end brightens the richness of the cream and balances the sweet green peas.

Refrigerate leftovers in an airtight container for up to 3 days. When reheating, the sauce will have thickened in the fridge. Warm over medium-low heat in a saucepan with 1-2 tablespoons of milk or water to loosen the cream sauce back into its original silky texture.

Add sliced grilled chicken breast or garlic sautéed shrimp for extra protein. Swap heavy cream for cashew cream for a completely plant-based green pasta sauce. Serve alongside warm artisan bread, crisp green salad, or roasted cherry tomatoes.