Lemon Butter Pasta Peas (Printable)

Tender pasta coated with lemon butter sauce, sweet peas, and Parmesan for vibrant flavor.

# 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

# Step-by-Step:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions 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, 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 the flavors.
05 - Add the drained pasta to the skillet along with 1/2 cup of 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. Add more 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.
08 - Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can make something restaurant-quality on a Tuesday without losing your mind.
  • The lemon-butter sauce is silky without being heavy, so you'll actually want seconds instead of feeling stuffed afterward.
  • It's flexible enough to feed vegetarians and carnivores at the same table, depending on who you're cooking for.
02 -
  • Reserving pasta water is not optional—that starchy liquid is what transforms butter and lemon juice into an actual sauce instead of a puddle, and I learned this by making sad, dry pasta more times than I want to admit.
  • The difference between perfect and grainy comes down to not overcooking the pasta in the first place; it will continue to soften in the hot sauce, so undercooking it slightly is the actual secret.
03 -
  • A crisp white wine like Sauvignon Blanc is the perfect pairing, and a small glass while you cook makes the process feel intentional instead of obligatory.
  • If you want richer flavor without heaviness, use half butter and half good olive oil instead of all butter—it's a trick that changes the dish without overwhelming it.
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