Spinach Fettuccine with Green Peas

You've got to love those park days where you're having just too much fun and can't quite pull yourself away, but you're thinking the whole time, what can I make in the first 10 minutes of getting home before the kids melt-down from exhaustion and hunger.  I figure it takes them 10 minutes to wash hands and set the table and then I need to have dinner ready and on the table.  This pasta meal is super easy and so good.  (adapted from Ina Garten)

Kosher salt
3/4 cup heavy cream
1/2 cup butter
ground pepper
box of Spinach fettuccine
8 ounces frozen peas
4 ounces grated parmesan cheese

Add 1 tablespoon salt to large pot of water and bring to boil.  Meanwhile, in a large saute' pan, heat the cream over medium heat until it comes to a simmer.  Add the butter, 1 teaspoon of salt,  and 1/2 teaspoon of pepper (I sometimes omit for the kids).  Lower heat to very low.

Add pasta to boiling water and cook for 7 minutes.  When pasta is cooked, reserve 1 cup of the cooking water, then drain the pasta.  Add the drained pasta and frozen peas to the saute' pan and toss it with cream sauce.  As the pasta absorbs the sauce, add as much reserved cooking water as necessary to keep the pasta very creamy.  Remove from heat and toss in 3 ounces of Parmesan cheese.  Use remaining cheese as a garnish.