In a large pot, bring 5 oz of well-salted water to a boil over high heat. Add the fettuccine and peas and cook 2-3 minutes, stirring a few times during cooking (I like to use tongs for this.) Reserve 1 + 1/2 cups of the pasta water and drain.

Meanwhile, in a large sauté pan, melt the butter over medium-low heat. Stir in the garlic and lemon zest and cook 2-3 minutes. Sprinkle the flour over the top and stir, cooking 1 minute more.

Increase heat to medium, stir in the pasta water and cream, and bring to a simmer. When the sauce is simmering, add a little parmesan cheese at a time while whisking, melting completely before adding more (be patient here, if too much cheese is added at once, you’ll have a lumpy mess!) Continue whisking constantly and briskly, adding a little cheese at a time, until all of the cheese has been melted and incorporated completely. Simmer the sauce a few minutes more, until smooth and slightly thickened.

Return the fettuccine and peas to the large pot along with the sun-dried tomatoes. Pour the sauce over the top and toss gently with tongs to coat. Serve topped with fresh black pepper and more cheese.