Lemon Butter Pasta Peas Parmesan (Printable)

Bright pasta with peas, lemon butter sauce, and a Parmesan finish for a fresh, easy dinner.

# 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 & 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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.
03 - Stir peas into the skillet and cook for 2 to 3 minutes until heated through if frozen, or until just tender if fresh.
04 - Stir lemon zest and juice into the skillet, combining thoroughly with the butter and peas.
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 reaches a silky consistency, adding additional pasta water as needed.
07 - Remove from heat and stir in chopped parsley. Taste and adjust seasonings if necessary.
08 - Serve immediately, topped with additional Parmesan cheese and a sprinkle of freshly ground black pepper.

# Expert Tips:

01 -
  • The whole thing comes together faster than ordering takeout, and your kitchen smells like a fancy restaurant.
  • Frozen peas work brilliantly here, so you don't need a farmers market run or fresh produce guilt.
  • It's the kind of dish that tastes elegant enough for company but casual enough for a solo dinner with no regrets.
02 -
  • The pasta water is not optional filler, it's the secret ingredient that turns separated butter and cheese into a silky, luxurious coating that actually clings to every noodle.
  • Freshly grated Parmesan melts seamlessly into the sauce, but pre-shredded cheese with anti-caking agents will clump up and create a grainy texture that no amount of stirring will fix.
  • Don't let the garlic brown for even ten seconds longer than it needs to because burnt garlic tastes bitter and will haunt you every bite.
03 -
  • Keep your pan and bowl warm because temperature matters more than people realize, and a cold plate will steal all the heat and silkiness from your sauce.
  • Taste constantly while you're building the sauce because you can always add more lemon, butter, or salt, but you can't take it back once everything is combined.
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