Lemon Butter Pasta Peas (Print View)

Vibrant pasta tossed with peas, lemon zest, butter, and Parmesan, perfect for a light meal.

# Components:

→ Pasta

01 - 12 oz linguine or spaghetti

→ Vegetables

02 - 1 cup fresh or frozen green peas
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - 3 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped

→ Dairy and Fats

07 - 4 tablespoons unsalted butter
08 - 1/2 cup grated Parmesan cheese, plus more for serving

→ Seasonings

09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Stir peas into the skillet and cook for 2 to 3 minutes. If using frozen peas, cook until heated through; if using fresh, cook until just tender.
04 - Add lemon zest and lemon juice to the skillet, stirring to combine all ingredients.
05 - Transfer drained pasta to the skillet along with 1/2 cup of reserved pasta water. Toss thoroughly to coat pasta in the sauce.
06 - Sprinkle Parmesan cheese, salt, and black pepper over the pasta. Toss until cheese melts and sauce becomes silky, adding additional pasta water as needed for desired creaminess.
07 - Remove skillet from heat and stir in chopped parsley. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with additional Parmesan cheese and a sprinkle of black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you spent hours in the kitchen.
  • The sauce is naturally creamy without cream—pure butter, pasta water, and cheese do the work.
  • It's light enough for a weeknight but elegant enough to serve guests without apology.
02 -
  • Pasta water is your secret weapon—that starch is what creates a creamy sauce without any cream, so don't let the pot go dry before you've finished tossing.
  • Add the lemon juice gradually and taste as you go; too much turns the dish sour, too little leaves it flat and forgettable.
03 -
  • Toast a few breadcrumbs in a separate pan with olive oil and garlic, then sprinkle them on top for texture and extra flavor depth.
  • If you've oversalted the dish, add a squeeze of extra lemon juice and a bit more pasta water to balance it back out.
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