Lemon Butter Pasta Peas (Printable)

Delicate pasta tossed with lemon-butter sauce, fresh peas, and Parmesan for a bright, satisfying meal.

# 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 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

# Step-by-Step:

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, ensuring it does not brown.
03 - Stir in the peas and cook for 2 to 3 minutes. If using frozen peas, cook until heated through; if using fresh peas, cook until just tender.
04 - Add the lemon zest and lemon juice to the skillet, stirring to combine thoroughly with the butter and peas.
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 achieves a silky consistency, adding additional pasta water as needed to maintain a creamy texture.
07 - Remove from heat and stir in the chopped parsley. Taste and adjust seasoning to preference.
08 - Serve immediately, garnished with additional Parmesan cheese and a sprinkle of freshly ground black pepper.

# Expert Suggestions:

01 -
  • It comes together faster than takeout, yet tastes like you spent hours in the kitchen.
  • The lemon-butter sauce is silky without being heavy, leaving you satisfied but not weighed down.
  • Fresh peas and Parmesan work together like they were always meant to, creating a dish that feels both simple and special.
02 -
  • Never skip reserving that pasta water—it sounds silly until you realize it's the difference between a dry, clumpy dish and a silky, cohesive sauce.
  • Lemon juice can taste different depending on the fruit, so taste and adjust as you go rather than assuming the recipe is perfect the first time.
03 -
  • Taste the pasta water before you drain it—if it doesn't taste pleasantly salty, your pasta water won't add enough seasoning to the final dish.
  • Keep the skillet over medium heat and work quickly once you add the pasta, because this sauce comes together in moments and benefits from gentle heat rather than aggressive cooking.
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