Lemon Butter Pasta Peas Parmesan (Printable Version)

Linguine coated in lemon-butter sauce with peas and Parmesan for a fresh, satisfying dish.

# 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 additional for pasta water
10 - 1/4 teaspoon freshly ground black pepper

# Steps:

01 - Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain pasta in colander.
02 - Melt butter in large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
03 - Stir peas into skillet 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 lemon zest and juice to skillet, stirring thoroughly to combine with butter and peas.
05 - Add drained pasta to skillet along with 1/2 cup reserved pasta water. Toss continuously to coat pasta evenly in sauce.
06 - Sprinkle Parmesan cheese, salt, and black pepper over pasta. Toss until cheese melts and sauce becomes silky and creamy, adding additional pasta water as needed to achieve desired consistency.
07 - Remove skillet from heat and stir in chopped parsley. Taste and adjust seasonings as necessary.
08 - Transfer pasta to serving bowls immediately. Top with extra Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It's ready faster than you can set the table, making it perfect for those nights when hunger hits without warning.
  • The bright lemon cuts through the richness so beautifully that you'll find yourself reaching for seconds without feeling heavy.
  • You probably already have these ingredients hiding in your pantry, which means no last-minute grocery runs.
02 -
  • Reserve that pasta water before you drain everything, because it's liquid gold for making the sauce creamy and helping the flavors stick to each noodle.
  • Never let the butter brown or the garlic burn, because the whole dish relies on those subtle, delicate flavors remaining pure and bright.
03 -
  • If your pasta water looks cloudy with starch, that's exactly what you want because that milky liquid is what creates the silky sauce texture.
  • Keep the heat low once the pasta hits the pan so the sauce stays emulsified and creamy rather than separating into greasy puddles.
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