Lemon Butter Pasta Peas (Printable)

Bright lemon-butter sauce coats pasta with peas and Parmesan for a fresh, flavorful meal.

# 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

# How To Make:

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 thoroughly.
05 - Add the drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss to coat the pasta evenly in the sauce.
06 - Sprinkle in the Parmesan cheese, salt, and black pepper. Toss until the cheese melts and the sauce reaches a silky consistency, adding additional pasta water as needed for creamy texture.
07 - Remove from heat and stir in the chopped parsley. Taste and adjust seasoning as needed.
08 - Serve immediately, topped with extra Parmesan and a sprinkle of black pepper.

# Top Suggestions:

01 -
  • The whole thing comes together faster than you can boil water, making weeknight dinners feel intentional instead of rushed.
  • Lemon and butter are basically magic together, and the fresh peas keep it light enough to eat without that heavy feeling afterward.
02 -
  • Save the pasta water before you drain, or you'll be left with a dry, sad pile of noodles that no amount of panic can fix.
  • Pre-grated Parmesan genuinely does make a difference because the anti-caking stuff prevents the sauce from becoming smooth and luxurious.
03 -
  • The pasta water is liquid gold; it's starchy and helps the sauce cling to the noodles, so don't use regular water as a substitute.
  • Finishing with fresh parsley right before serving makes the difference between good and memorable, so don't skip this even if you're in a hurry.
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