Spring Pasta Lemon Cream Peas (Printable Version)

Lemon cream enriches pasta tossed with peas, spinach, and Parmesan for a fresh Italian meal.

# What You'll Need:

→ Pasta

01 - 12 oz linguine or fettuccine

→ Vegetables

02 - 1 cup fresh or frozen green peas
03 - 2 cups baby spinach, roughly chopped
04 - 2 tbsp fresh chives, finely chopped

→ Lemon Cream Sauce

05 - 2 tbsp unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - Zest of 1 lemon
09 - 2 tbsp freshly squeezed lemon juice
10 - 1/2 cup grated Parmesan cheese
11 - Salt, to taste
12 - Black pepper, to taste

→ Garnish

13 - Extra grated Parmesan
14 - Freshly ground black pepper
15 - Lemon zest

# Directions:

01 - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
03 - Pour in heavy cream, stirring gently. Incorporate lemon zest and lemon juice, then simmer for 2 minutes.
04 - Add green peas to the cream mixture and simmer until tender; 2–3 minutes for fresh peas or 1–2 minutes for frozen.
05 - Reduce heat to low. Add drained pasta, chopped spinach, grated Parmesan cheese, and chives. Toss well, gradually adding reserved pasta water to achieve desired sauce consistency.
06 - Adjust seasoning with salt and freshly ground black pepper. Serve immediately, garnished with extra Parmesan, lemon zest, and black pepper.

# Expert Tips:

01 -
  • The lemon cream sauce is a secret reset button for gloomy days—one taste and your mood lifts instantly.
  • This pasta is ready in just half an hour and always feels like a celebration, even when you're eating solo.
02 -
  • Adding lemon juice too early will curdle the cream—wait until it's slightly thickened before introducing the citrus.
  • The pasta water is magic for adjusting sauce texture, so don't toss it out after draining.
03 -
  • If your sauce seems thin, let it rest a minute—the cheese thickens it quietly.
  • The secret: sprinkle chives over last for maximum aroma and color.
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