Lemon Butter Pasta Peas Parmesan (Print)

Tender pasta tossed in lemon-butter sauce, fresh peas, and Parmesan for a bright, satisfying dish.

# 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

# Directions:

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, but not browned.
03 - Stir in the peas and cook for 2 to 3 minutes until heated through if frozen, or until just tender if fresh.
04 - Add the lemon zest and juice to the skillet, stirring to combine.
05 - Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss to coat the pasta in the sauce.
06 - Sprinkle in the Parmesan cheese, salt, and black pepper. Toss until the cheese melts and the sauce becomes silky, adding more pasta water as needed for desired consistency.
07 - Remove from heat and stir in the chopped parsley. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with extra Parmesan and a sprinkle of black pepper.

# Expert Advice:

01 -
  • It's ready in 25 minutes but tastes like you spent the afternoon cooking.
  • The lemon-butter sauce clings to every strand without any cream needed.
  • Fresh peas make it feel like spring even when it's the middle of winter.
02 -
  • Don't skip reserving the pasta water—that starchy liquid is what makes the sauce creamy without any cream, and you'll notice the difference immediately.
  • Freshly grated Parmesan melts smoothly into the sauce, but the pre-shredded kind with cellulose won't cooperate no matter how hard you try.
03 -
  • Use the starchy pasta water as your secret weapon for turning a simple sauce into something creamy and restaurant-quality.
  • Zest your lemon before you juice it, because it's nearly impossible to zest a lemon that's already been cut in half.
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