Lemon Butter Pasta Peas Parmesan (Printable)

Tender linguine tossed in lemon-butter sauce with peas and a sprinkle of Parmesan cheese.

# 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 - ½ cup grated Parmesan cheese, plus additional for serving

→ Seasonings

09 - ½ teaspoon salt, plus additional for pasta water
10 - ¼ teaspoon freshly ground black pepper

# Directions:

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 water and drain.
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 in peas and cook for 2-3 minutes until heated through if frozen, or 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 ½ cup reserved pasta water. Toss until pasta is evenly coated in sauce.
06 - Sprinkle Parmesan cheese, salt, and black pepper over pasta. Toss until cheese melts and sauce reaches silky consistency, adding additional pasta water as needed.
07 - Remove from heat and fold in chopped parsley. Taste and adjust seasonings as needed.
08 - Transfer to serving bowls immediately. Top with additional Parmesan cheese and freshly ground black pepper.

# Expert Suggestions:

01 -
  • The whole dish comes together faster than takeout arrives, yet tastes like you spent hours in the kitchen.
  • Fresh lemon and butter create a sauce so silky it barely feels like you're eating pasta—in the best way.
  • It's flexible enough to adapt based on what's hiding in your freezer, but consistent enough to nail every time.
02 -
  • Reserve your pasta water before draining—that starchy liquid is magic and turns the butter and cheese into an actual sauce instead of just a coating.
  • Don't let the garlic brown, or it turns bitter and ruins the delicate balance you're trying to create.
03 -
  • If you want to add protein, sautéed shrimp or grilled chicken strips work beautifully without overwhelming the delicate sauce.
  • A handful of baby spinach or arugula stirred in at the end adds color and a subtle peppery note that feels intentional, not accidental.
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