1.

Bring a big pot of water to a boil and add the pasta; cook until al dente, adding the peas for the last 3 minutes of cooking time. Before you drain it, scoop out some of the starchy cooking water with a measuring cup.

2.

Slice half a head of lettuce into about 1/2-inch wide ribbons.

3.

Drain the pasta and peas and put it back in the pan.

4.

Add a knob of butter, a squeeze of lemon, the sliced lettuce and lots of freshly grated Parmesan cheese.

5.

Toss with tongs until the lettuce wilts, adding enough of the pasta water to make a saucy consistency.

6.

Serve with extra Parmesan at the table.