Tender pasta coated in lemon-butter sauce with peas and Parmesan, perfect for a light, satisfying 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 and Fats
07 - 4 tablespoons unsalted butter
08 - 1/2 cup grated Parmesan cheese, plus more for serving
→ Seasonings
09 - 1/2 teaspoon salt, plus more for pasta water
10 - 1/4 teaspoon freshly ground black pepper
# How-To 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 peas, 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 becomes 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.
