Description
This easy lemony spring pea pasta is a quick and vibrant dish perfect for spring or any time you’re craving fresh, bright flavors. Tender peas and aromatic garlic mingle with creamy Parmesan and lemon zest to create a luscious sauce that clings beautifully to your favorite pasta. Ready in just 25 minutes, it’s a delightful vegetarian meal that balances creamy richness with zesty freshness.
Ingredients
Scale
Vegetables
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 3 cups frozen peas
- Juice and zest of 1 lemon
Dairy
- 1 cup heavy/whipping cream
- ½ cup Parmesan cheese, grated
Pantry
- Salt, to taste
- Black pepper, to taste
- Olive oil, a splash for sautéing
- 500 g (approx 1 lb) pasta of your choice
Instructions
- Boil the pasta: Bring a large pot of salted water to a rolling boil and add the pasta. Cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Sauté aromatics and peas: In a large pan, heat a splash of olive oil over medium heat. Add the finely chopped onion and minced garlic, cooking until soft and translucent, about 3-5 minutes. Stir in the frozen peas and lemon zest, cooking for another 2-3 minutes until the peas are heated through.
- Make the creamy sauce: Pour in the heavy cream and let the mixture simmer gently for a few minutes until the sauce thickens slightly and coats the back of a spoon. Gradually add the lemon juice—starting with half the juice—tasting as you go to balance the acidity. Season with salt and freshly ground black pepper to your preference.
- Combine pasta and sauce: Add the drained pasta directly into the sauce pan along with the Parmesan cheese. Stir to combine well.
- Adjust consistency: Slowly pour in some of the reserved pasta cooking water, stirring continuously to create a creamy, glossy sauce that clings to the pasta. Add more cooking water as needed to reach your desired sauce consistency.
- Serve: Dish the pasta into bowls and finish with extra grated Parmesan cheese and optional lemon wedges for squeezing over the top. Enjoy immediately while warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Frozen peas can be swapped with fresh peas when in season for an even fresher flavor.
- If you want a vegan version, use a dairy-free cream and vegan Parmesan cheese.
- Reserve pasta water carefully—it helps emulsify and bring the sauce together for a silky texture.
- Adjust lemon juice to taste to avoid an overpowering sourness; lemons vary in acidity.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: spring pea pasta, lemon pasta, creamy pasta, easy pasta recipe, vegetarian pasta, lemon pea sauce
