Lemon Butter Pasta Peas (Printable)

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

# What You'll 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 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped

→ Dairy & Fats

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

→ Seasonings

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

# Step-by-Step Guide:

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

# Expert Tips:

01 -
  • It comes together in less time than it takes to watch a sitcom, yet tastes like you've been cooking all afternoon.
  • The sauce is silky and luxurious without any cream, just butter and starch doing their quiet magic together.
  • Fresh, bright, and somehow both comforting and sophisticated, which makes it perfect for weeknight dinners or impressing people last-minute.
02 -
  • Reserve your pasta water before draining because that starchy water is what transforms butter and cheese into a proper sauce instead of a greasy puddle.
  • Don't let the garlic brown or the whole dish will taste bitter instead of bright, so keep that heat at medium and stay in the kitchen for those first sixty seconds.
03 -
  • Grate your Parmesan from a block yourself because commercial shredded cheese won't melt into the sauce smoothly, leaving you with little flecks instead of a creamy coating.
  • Keep the heat at medium throughout so the butter doesn't brown and the garlic stays golden, because this is a delicate sauce that benefits from gentle treatment.
Go back