To prepare the Parmesan cream, mix the milk, cream, the grated Parmesan cheese and cook the mixture in a small pot at 100°C, stirring for about 30/40 minutes. The cream should become a smooth and thick consistency.
Blanch the peas in abundant salted water for a few minutes, drain and cool down in iced water. Set aside a few tablespoons for garnish, and blend the remaining with olive oil, salt and a little vegetable stock. If you want an even smoother mixture, you can strain through a sieve.
Boil the pasta for half of the cooking time in salted water and for the remaining time in a pan with a base of butter, Parmesan cream and vegetable stock. For the last few seconds, add lemon juice and toss together.
To plate up, spoon the pea sauce in the centre of the plate, add the pasta on top with lemon zest, edible flowers and fresh peas as a garnish.
