Lemon Butter Pasta Peas Parmesan (Printable View)

Spring-inspired pasta featuring tender peas, lemon butter sauce, and Parmesan cheese for a light meal.

# 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 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:

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, but not browned.
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 all ingredients.
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 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 if needed.
08 - Serve immediately, topped with extra Parmesan cheese and a sprinkle of freshly ground black pepper.

# Expert Tips:

01 -
  • It tastes like restaurant-quality cooking but comes together faster than ordering delivery.
  • The lemon-butter sauce clings to every strand of pasta in a way that feels almost indulgent for something so light.
  • Fresh peas give you that tender sweetness that makes you remember why spring matters in the kitchen.
02 -
  • That pasta cooking water is your secret weapon—the starch in it transforms butter into something creamy and luxurious without any cream at all.
  • Never let the Parmesan cook in high heat or it'll clump and seize, so always add it after you've moved the skillet away from direct heat.
03 -
  • Toast your pasta water like it matters—that starch is doing the heavy lifting that makes this sauce feel luxurious instead of thin.
  • Finish with fresh parsley instead of dried, because the brightness matters more than you'd expect in a dish this simple.
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