Lemon Butter Pasta Peas (Printable)

Linguine coated in creamy lemon-butter sauce with peas and Parmesan for a fresh, easy Italian 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 tbsp fresh lemon juice
06 - 2 tbsp fresh parsley, chopped

→ Dairy and Fats

07 - 4 tbsp unsalted butter
08 - 1/2 cup grated Parmesan cheese, plus extra for serving

→ Seasonings

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

# Directions:

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.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to brown.
03 - Stir in peas and cook for 2 to 3 minutes until heated through if frozen, or until just tender if fresh.
04 - Add lemon zest and 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 evenly in the sauce.
06 - Sprinkle in Parmesan cheese, salt, and black pepper. Toss until cheese melts and sauce becomes silky, adding more pasta water as needed to achieve creamy consistency.
07 - Remove from heat and stir in chopped parsley. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with extra Parmesan cheese and a sprinkle of black pepper.

# Expert Advice:

01 -
  • It comes together faster than most takeout, so you'll actually make it on weeknights instead of just thinking about it.
  • The sauce coats every strand without being heavy, and somehow tastes more luxurious than the four ingredients it actually uses.
  • Fresh lemon brightens everything, making it feel like spring even when it's not, which your mood will absolutely thank you for.
02 -
  • The sauce needs to be silky and coat the pasta, not watery or clumpy—if it's too thick, add pasta water a tablespoon at a time; if it's too thin, let it sit off heat for 30 seconds and the Parmesan will catch up.
  • Don't let the pan sit on high heat after the cheese goes in or it'll break and separate into greasy puddles instead of a creamy sauce that clings to everything.
03 -
  • Room temperature pasta water mixes more smoothly into the sauce than cold water, so if you're draining it, work quickly and the heat will still be there when you need it.
  • Zest your lemon before you cut it in half for juice—it's way easier when the lemon is still whole, and you'll get more fragrant zest because you're not wrestling with a floppy half.
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