Creamy Dill Pasta (Print View)

Light pasta with fresh dill, lemon zest, and a smooth cream sauce, perfect for any occasion.

# Components:

→ Pasta

01 - 12 oz dried pasta (fettuccine, linguine, or penne)

→ Sauce

02 - 2 tbsp unsalted butter
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - ¾ cup plus 1 tbsp heavy cream
06 - 2 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1 tsp salt, plus additional for pasta water
09 - ¼ tsp freshly ground black pepper
10 - 1½ oz grated Parmesan cheese
11 - 3 tbsp chopped fresh dill, plus extra for garnish

→ Optional Additions

12 - 1 cup peas (fresh or frozen)
13 - 5 oz smoked salmon, flaked (omit for vegetarian)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Melt the butter in a large skillet over medium heat. Add minced garlic and lemon zest; sauté for 1 minute until fragrant.
03 - Stir in heavy cream, lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
04 - Add grated Parmesan, salt, and black pepper. Stir until cheese melts and the sauce becomes smooth.
05 - Add the drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water as needed to achieve a silky texture.
06 - Stir in chopped dill and peas if using. Toss thoroughly until heated through and well combined.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra dill and flaked smoked salmon if desired.

# Expert Advice:

01 -
  • It's ready in under 30 minutes, which means weeknight dinners stop feeling like a chore.
  • The cream sauce is velvety without being heavy, thanks to the lemon cutting through everything.
  • Fresh dill gives it personality—it transforms from basic pasta into something you'd order at a restaurant.
02 -
  • Don't let the cream boil hard or it can separate—keep the heat gentle and patient, and you'll get silky results every time.
  • The pasta water is your secret weapon; those starch particles help the sauce cling to every strand and create a luxurious texture.
  • Add the dill last so it stays vibrant and fresh; cooking it too long mutes its delicate, anise-like flavor.
03 -
  • Have all your ingredients prepped and within arm's reach before you start cooking; this sauce comes together fast and you don't want to hunt for the lemon zester halfway through.
  • If you accidentally oversalt the sauce, a splash of cream mellows it out without diluting the flavor.
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