Lemon Butter Pasta, Peas (Printable Version)

Tender pasta paired with peas and a bright lemon butter sauce topped with Parmesan.

# 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 Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
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 it.
03 - Stir peas into the skillet and cook for 2 to 3 minutes until heated through if frozen, or until tender if fresh.
04 - Add lemon zest and juice to the skillet, stirring to combine thoroughly.
05 - Add drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss continuously to coat pasta evenly in the sauce.
06 - Sprinkle Parmesan cheese, salt, and black pepper over the pasta. Toss until cheese melts and sauce becomes silky, adding additional pasta water as needed to achieve desired creaminess.
07 - Remove from heat and stir in chopped parsley. Taste and adjust seasoning as needed.
08 - Portion immediately into serving bowls and top with additional Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet feels special enough for guests.
  • The lemon-butter sauce is pure comfort without being heavy, leaving you satisfied but not weighed down.
  • Three ingredients do almost all the work: butter, lemon, and pasta water create a silky emulsion that feels like magic.
02 -
  • Never skip reserving pasta water; it's the difference between a thin sauce and one that clings to every strand.
  • Add the Parmesan off the heat or it can clump up and become grainy instead of silky smooth.
03 -
  • Keep the heat medium or medium-low throughout; rushing with high heat will break your butter sauce and leave you with separated puddles instead of silky coating.
  • Taste the pasta before draining it; al dente means it has just a whisper of firmness in the center, and that texture matters more than any fancy technique.
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