Step 1

Blanch the peas in boiling, salted water for 1 minute. Shock by placing in cold water and set the peas aside.

Step 2

Sweat the onions in a pan with a little butter until they look translucent. Add the spinach and fennel and cook for another 4-5 minutes, or until the fennel is tender. Add the shallots, garlic, half the peas and marjoram and cook another 2-3 minutes.

Step 3

Puree everything but the remaining peas and return back to the pan, adding the oil and lemon juice, salt and pepper to taste, and remaining peas. Keep the heat off until the pasta is nearly cooked.

Step 4

Cook your pasta al dente, warming the sauce back up with 1/2 cup of the pasta cooking water. Pick your pasta with tongs and toss them into the warm sauce in the pan. Serve immediately with shaved parmesan.