1.Cook pasta in a large saucepan of boiling water until just tender; drain.
2.Meanwhile, melt butter in a medium saucepan over medium heat; cook onion and garlic, stirring, for 4 minutes or until onion is soft. Stir in sugar snap peas and chicken.
3.Stir cream, mustard, rind and juice into pan; cook, stirring, without boiling, for 5 minutes or until thickened slightly.
4.Toss pasta and spinach through sauce; sprinkle with nuts, season to taste.
We used tripoline lunghe, a long ribbon-shaped pasta with frilled edges. Any ribbon pasta can be used: fettuccine or pappardelle are fine.
Note
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