A spring-inspired pasta with tender peas, lemon butter sauce, and Parmesan cheese for bright flavors.
# Ingredient List:
→ 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 additional for serving
→ Seasonings
09 - 1/2 teaspoon salt, plus additional 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 pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain pasta in a 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 in 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 lemon zest and juice to the skillet, stirring well to combine with the butter and peas.
05 - Add drained pasta to the skillet along with 1/2 cup reserved pasta water. Toss to coat pasta evenly in the sauce.
06 - Sprinkle in Parmesan cheese, salt, and black pepper. Toss until cheese melts and sauce becomes silky, adding additional pasta water as needed to achieve creamy consistency.
07 - Remove from heat and stir in chopped parsley. Taste and adjust seasoning if necessary.
08 - Serve immediately, topped with additional Parmesan cheese and a sprinkle of black pepper.
