Creamy Lemon Pasta

1 organic lemon
1/4 C butter
1 C heavy cream
1 C grated Parmesan cheese
1 lb fettuccine or spaghetti
salt and pepper

Bring a large covered pot of salted water to a boil. Meanwhile, grate the lemon peel (about 2 teaspoons of zest) and squeeze the lemon ( about 3 Tbsp of juice).
In a small skillet or saucepan on low heat, melt the butter. Stir in the cream and heat gently. Stir in the lemon juice and zest. Turn off heat.
When the water boils cook the pasta according to package directions.
Place the hot drained pasta in a large serving bowl, add the lemon cream sauce and toss. Toss the grated Parmesan. Season to taste with salt and pepper.

You can also add cooked green peas.
 No pic for this post, I found I typed this but never posted it back in January.