Lemon Butter Pasta Peas (Print-Friendly)

Bright linguine tossed with peas, lemon butter, garlic, and Parmesan for a fresh, flavorful 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 more for serving

→ Seasonings

09 - 1/2 teaspoon salt, plus more 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.
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 is silky, adding more pasta water as needed for a creamy consistency.
07 - Remove from heat and stir in the chopped parsley. Taste and adjust seasoning if needed. Serve immediately, topped with extra Parmesan and a sprinkle of black pepper.

# Expert Advice:

01 -
  • It comes together faster than you'd think, making weeknight dinners feel genuinely special without the fuss.
  • The lemon-butter sauce is silky and bright without being heavy, so you won't feel weighed down after eating.
  • Fresh peas add natural sweetness that balances the tartness perfectly, creating something your whole table will actually want seconds of.
02 -
  • If you add all the pasta water at once, you'll end up with soup instead of sauce—add it gradually and taste as you go, which gives you total control.
  • That reserved pasta water isn't just filler; it's starch that emulsifies with butter and cheese to create something actually creamy without cream.
03 -
  • Zest your lemon before you juice it—once it's cut in half, zesting becomes annoying and imprecise, but whole lemons zest like a dream.
  • Keep the pasta water boiling right up until you drain the pasta so it's truly starchy and useful, not just hot water.
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