Lemon Butter Pasta Peas (Printer-friendly)

Bright pasta tossed with lemon-butter sauce, peas, and Parmesan for a fresh, tasty meal.

# 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 additional for serving

→ Seasonings

09 - 1/2 teaspoon salt, plus additional for pasta water
10 - 1/4 teaspoon freshly ground black pepper

# How-To Steps:

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, without allowing it to brown.
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 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 seasonings as needed.
08 - Serve immediately, topped with extra Parmesan cheese and a sprinkle of black pepper.

# Expert Tips:

01 -
  • The sauce comes together in the time it takes pasta to boil, so you're eating within 25 minutes flat.
  • It tastes expensive and restaurant-quality but relies on pantry staples and one lemon.
  • Fresh enough to feel like spring on a plate, but rich enough to actually satisfy you for dinner.
02 -
  • Do not skip reserving pasta water—that starchy liquid is what transforms this from a dry, separated dish into something with an actual silky sauce.
  • Add the pasta while the water is still a little salty and starchy, not fully drained, because that's how professional cooks finish pasta dishes and it actually matters.
03 -
  • Buy a microplane zester if you don't have one—it changes the way you approach citrus and suddenly you're zesting everything because the texture is so fine and bright.
  • Keep your heat at medium or medium-low once the pasta hits the pan, because high heat can break the emulsion and leave you with greasy, separated sauce.
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