Lemon Butter Pasta Peas (Printable)

Spring-inspired pasta with peas, lemon-butter sauce, and Parmesan for a fresh, satisfying meal.

# 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 and 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

# Steps:

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 in a colander.
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, without browning.
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 - Transfer to serving plates immediately, topped with additional Parmesan cheese and a sprinkle of black pepper.

# Chef’s Tips:

01 -
  • It comes together faster than you'd think, yet tastes like you've been simmering something all afternoon.
  • The lemon-butter combination is so naturally satisfying that you won't miss heavy cream or complicated techniques.
  • It's the kind of dish that feels elegant enough for guests but casual enough for a Wednesday night solo dinner.
02 -
  • Never dump out all your pasta water—that starchy liquid is magic for transforming a separate sauce and pasta into something unified and silky.
  • Lemon juice can curdle dairy if you're not careful, so add it to the pan before the cheese, and keep the heat low to avoid any unfortunate scrambled-looking situation.
03 -
  • Always zest your lemon before juicing it, because once it's sliced, you've lost your chance and bottled zest never carries the same bright, fragrant oils.
  • Keep that skillet off direct heat once you add the cheese—gentle warmth lets the Parmesan melt into the sauce instead of clumping into frustrated little balls.
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