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1.
Cook the spaghetti in boiling salted water al dente - 10-12 minutes.
2.
Peel and chop the garlic cloves or slice them thinly. Slice the spring onions.
3.
Heat some olive oil in a pan. Sauté the garlic and spring onions. Finely grate the zest of three lemons (only the yellow peel) and add to the pan. Pour in the cream and let simmer briefly.
4.
Squeeze the juice of two lemons and add with the Parmesan, maple syrup, and freshly chopped herbs.
5.
Let the sauce simmer gently for a few more minutes, adding a few spoonfuls of the pasta cooking water. Season well with salt and pepper.
6.
Add the pasta to the pan and mix well with the sauce.
7.
Roughly chop the pistachios. Serve the pasta sprinkled with pistachios and, if desired, freshly chopped herbs and enjoy immediately.
