Spring-inspired pasta with lemon-butter sauce, peas, garlic, and Parmesan cheese, perfect for a light dinner.
# What You’ll Need:
→ Pasta
01 - 12 ounces 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta cooking water, then drain pasta in colander.
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 skillet 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 lemon zest and fresh lemon juice to skillet, stirring to combine thoroughly.
05 - Add drained pasta to skillet along with 1/2 cup reserved pasta water. Toss to coat pasta evenly in sauce.
06 - Sprinkle Parmesan cheese, salt, and black pepper over pasta. Toss until cheese melts and sauce becomes silky and creamy, adding additional pasta water as needed to achieve desired consistency.
07 - Remove from heat and stir in chopped parsley. Taste and adjust seasonings as needed.
08 - Transfer to serving bowls immediately. Top with additional Parmesan cheese and fresh black pepper.
