Lemon Butter Pasta Peas (Printer-friendly)

Vibrant pasta featuring peas, lemon-butter sauce, and Parmesan cheese 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 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

# How to Make It:

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, 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 peas, cook until just tender.
04 - Add the lemon zest and fresh lemon 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 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 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 additional Parmesan cheese and a sprinkle of freshly ground black pepper.

# Cooking Tips:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel effortless and elegant at the same time.
  • The lemon-butter sauce coats every strand without feeling heavy, so you can eat a full bowl and still feel light.
  • Fresh peas add a subtle sweetness that surprises people who thought they didn't like peas.
02 -
  • The sauce depends entirely on that starchy pasta water, so if you drain your pasta without reserving it first, quickly fill a cup with water from the tap and add a pinch of salt to mimic it.
  • If your sauce breaks or looks separated after adding the cheese, don't panic; just add a splash more pasta water and toss gently until it comes back together creamily.
03 -
  • Use a zester or microplane for the lemon zest, not a box grater, because you want delicate threads that distribute evenly rather than chunky pieces that are too intense.
  • Fresh peas from the market or farmers stand in spring taste noticeably sweeter than frozen, but frozen peas are reliable year-round and frankly just as delicious when treated gently.
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