Lemon Butter Pasta Peas Parmesan (Printable)

Tender peas and Parmesan blend in a luscious lemon-butter pasta for a fresh springtime dish.

# Ingredient List:

→ 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

# How to Make:

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 it.
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 juice to the skillet, stirring to combine all ingredients.
05 - Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss thoroughly 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 additional pasta water as needed to achieve a creamy consistency.
07 - Remove from heat and stir in the chopped parsley. Taste and adjust seasoning as needed. Serve immediately, topped with extra Parmesan and a sprinkle of black pepper.

# Expert Tips:

01 -
  • It comes together in under thirty minutes, which means you can make dinner feel special without the stress.
  • The sauce creates itself from pasta water and butter, teaching you a kitchen trick that works for countless other dishes.
  • One bowl, minimal cleanup, maximum satisfaction—your weeknight self will thank you.
02 -
  • Reserve your pasta water before draining—I learned this the hard way by draining directly and ending up with a dry, separated sauce instead of a creamy one.
  • Cheese melts better on hot pasta, so work quickly once everything is in the skillet, and never add cold Parmesan directly from the fridge.
03 -
  • Cook your pasta one minute under the package time so it has room to finish cooking gently in the sauce instead of turning mushy.
  • Zest your lemon before juicing it—you can't zest a halved lemon easily, but you can always juice a whole one.
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