Lemon Butter Pasta Peas (Printable Version)

Pasta tossed in lemony butter sauce with peas and Parmesan for a fresh, satisfying meal.

# What You 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

# 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, 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, cook until just tender.
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 is silky, adding more pasta water as needed for 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 and a sprinkle of black pepper.

# Expert Advice:

01 -
  • Ready in just 25 minutes from start to finish
  • Uses simple, wholesome ingredients you likely have on hand
  • Bright lemon flavor makes it perfect for spring and summer
  • Vegetarian-friendly and easily customizable
  • The creamy sauce requires no heavy cream—just butter, Parmesan, and pasta water
  • Kid-friendly with the sweet peas and mild flavors
02 -
  • Always reserve more pasta water than you think you'll need—you can't add it back once it's gone down the drain
  • Use freshly grated Parmesan from a block rather than pre-grated for the best flavor and melting quality
  • Toss the pasta in the skillet off the heat to prevent the sauce from breaking or becoming greasy
  • For the brightest lemon flavor, zest the lemon before juicing it—it's much easier
  • Taste before serving and don't be afraid to add more lemon juice, salt, or Parmesan to suit your preferences
  • This dish is best served immediately while the sauce is creamy; it doesn't reheat as well due to the butter-based sauce
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