Lemon Parmesan Pea Pasta
A bright, creamy lemon-Parmesan pasta with sweet peas, ready in under 30 minutes.
Prep: 8 · Cook: 17 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (573 reviews)
INSPIRED BY
lemon-Parmesan pasta
Inspired by the classic lemony pasta combos that use starchy water as the sauce base.
Story
When the day has been long, I reach for pasta because it always feels like a reset. This one is bright and simple, and the peas make it look cheerful even if you are running on fumes. I love how the lemon wakes everything up without adding extra work. It is the kind of dinner that leaves you feeling taken care of.
By Casey
Ingredients
- 10 oz short pasta (penne or rotini)
- 1 tsp kosher salt, plus more for pasta water
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 cup frozen peas
- 1 lemon, zest and juice
- 1/2 cup grated Parmesan
- 1/3 cup pasta water (reserved)
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
Instructions
- Boil pasta in well-salted water until just tender.
- Reserve pasta water, then drain.
- Warm olive oil in the pot and cook garlic 30 seconds.
- Stir in peas and a splash of pasta water to thaw fast.
- Add pasta, lemon zest and juice, Parmesan, and pepper, toss.
- Loosen with more pasta water if needed, finish with parsley.
Chef Tips
- Zest the lemon before you juice it, it is easier.
- Keep the pot off high heat when you add Parmesan so it stays silky.
- Add a pinch of red pepper flakes if you like a gentle kick.
Cook's Notes
- Reserve pasta water, it is the secret ingredient.
- Toss hard for 30 seconds to build a glossy sauce.
- Taste before salting more, Parmesan adds plenty.