Lemon Butter Pasta Peas (Printable)

Spring-inspired pasta with peas, lemon butter sauce, Parmesan, and fresh herbs for a light dinner.

# What You Need:

→ 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 tbsp fresh lemon juice
06 - 2 tbsp fresh parsley, chopped

→ Dairy and Fats

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

→ Seasonings

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

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta in a colander.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant but not browned.
03 - Stir in peas and cook for 2-3 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 thoroughly.
05 - Add drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss to coat pasta evenly in the sauce.
06 - Sprinkle in Parmesan cheese, salt, and black pepper. Toss until cheese melts and sauce becomes silky, adding additional pasta water as needed to achieve creamy consistency.
07 - Remove from heat and stir in chopped parsley. Taste and adjust seasoning if needed. Serve immediately topped with extra Parmesan and black pepper.

# Expert Tips:

01 -
  • Ready in 25 minutes but tastes like you fussed all afternoon over it.
  • The sauce clings to every strand without being heavy, so you feel satisfied not stuffed.
  • Fresh lemon brightens everything, making spring feel achievable even on gray days.
02 -
  • That pasta water isn't just hot liquid—it's an emulsifier packed with starch that transforms butter and cheese into something creamy without cream, so don't skip reserving it.
  • Overworking the sauce after adding cheese will make it break and turn grainy, so once the Parmesan melts, stop stirring and taste instead.
03 -
  • Zest your lemon before cutting it because once it's halved, you can't hold it steady against the zester without grating your knuckles.
  • Room temperature pasta water emulsifies better than cold, and the starch actually makes the sauce taste like cream even though there's none in the pot.
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