Dinner

Easy Lemony Spring Pea Pasta Recipe

Byanna orden February 17, 2026February 17, 2026

Introduction

This easy lemony spring pea pasta is a fresh and creamy dish perfect for a quick weeknight dinner. Bursting with bright lemon flavor and tender peas, it’s a delightful way to celebrate spring ingredients any time of the year.

A large white bowl is filled with twisted spirals of pale yellow rotini pasta mixed evenly with small bright green peas. On top, there are two lemon wedges positioned near the center, adding a pop of yellow and a fresh look. Grated white cheese is sprinkled throughout, adding a light dusting on the pasta and peas. A wooden spoon rests inside the bowl, partially visible on the left side. The bowl sits on a white marbled surface with a white cloth featuring a green floral pattern placed mostly out of frame at the top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion (finely chopped)
3 garlic cloves (minced)
3 cups frozen peas
1 cup heavy/whipping cream
Juice and zest of 1 lemon
½ cup Parmesan cheese
Salt and pepper to taste
500 g (approx 1 lb) pasta of your choice

Instructions

Step 1: Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions until al dente.
Step 2: While the pasta cooks, sauté the finely chopped onion and minced garlic in a splash of olive oil over medium heat until soft and translucent. Then add the frozen peas and lemon zest, stirring to combine.
Step 3: Pour in the heavy cream and allow the sauce to simmer gently for a few minutes until it thickens slightly and coats the back of a spoon. Add the lemon juice—start with half to control acidity—and season with salt and pepper to taste.
Step 4: Drain the pasta, reserving about 1 cup of the cooking water. Add the drained pasta to the sauce along with the Parmesan cheese.
Step 5: Gradually pour in some of the reserved cooking water while stirring to create a creamy, glossy sauce coating the pasta. Add more water as needed for desired consistency.
Step 6: Serve immediately with extra grated Parmesan cheese and lemon wedges for squeezing on top.

Tips & Variations

Use fresh peas when in season for a sweeter, fresher taste.
Add fresh herbs like basil or mint to brighten the flavors.
Swap heavy cream for half-and-half or Greek yogurt for a lighter sauce, but add it off heat to prevent curdling.
Choose a short pasta like penne or rigatoni to hold the sauce well.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water or cream to loosen the sauce and prevent it from drying out.

How to Serve

A large bowl filled with twisted pasta spirals mixed evenly with small bright green peas, topped with finely grated cheese and sprinkled with black pepper. Two lemon wedges rest on top near the center, adding a touch of yellow brightness. A wooden spoon is partially placed inside the bowl on the left side, resting on the pasta. The bowl is white with a subtle textured look, set on a white marbled surface, and a cloth with green decorative patterns is seen in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully in this recipe and will provide a sweeter, more vibrant flavor. Blanch them quickly before adding to the sauce.

How do I prevent the cream sauce from curdling?

To avoid curdling, simmer the cream gently without boiling and add acidic ingredients like lemon juice slowly while stirring. Removing the pan from heat before adding citrus helps as well.