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Lemon Pea Pasta

Lemon pea pasta is a bright, spring-inspired dish that combines al dente pasta with tender peas and a citrusy lemon sauce. The dish is finished with fresh lemon zest, garlic, and Parmesan, resulting in a vibrant, glossy coating that highlights the fresh flavors. It’s quick to prepare, with a final appearance of colorful peas and a zesty, aromatic sauce clinging to each strand of pasta.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4
Course: Main Course
Cuisine: Modern American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g pasta (rigatoni or penne) preferably sturdy shapes that catch sauce
  • 150 g fresh or frozen peas thaw if frozen
  • 2 tbsp olive oil good-quality extra virgin
  • 2 cloves garlic minced
  • 1 lemon lemon preferably fresh, for zest and juice
  • 2 tbsp lemon juice freshly squeezed
  • 50 g Parmesan cheese preferably freshly grated
  • Salt & freshly cracked pepper to taste

Equipment

  • Large deep skillet
  • Pasta strainer
  • Lemon zester
  • Lemon juicer
  • Wooden spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil and add your pasta. Cook until just al dente, about 1 minute less than package instructions, stirring occasionally. When ready, drain and set aside, reserving about half a cup of the pasta water.
  2. While the pasta cooks, thaw the peas if frozen and set aside. Zest the lemon directly into a small bowl, then squeeze out 2 tablespoons of fresh lemon juice. This will bring bright citrus flavor to your dish.
  3. Heat the olive oil in a large skillet over medium heat until shimmering. Add the minced garlic and sauté for about 30 seconds until fragrant and golden but not browned, releasing a lovely aroma that fills your kitchen.
  4. Add the drained pasta and peas to the skillet. Toss gently to combine, allowing the peas to warm through and the pasta to absorb the flavors. Cook for about 1-2 minutes, stirring occasionally.
  5. Stir in the lemon zest and squeeze in the lemon juice. Toss everything together so the pasta is coated with the bright, citrusy sauce, which should shimmer and cling to the pasta and peas. If it seems dry, add a splash of the reserved pasta water to loosen the sauce.
  6. Remove the skillet from heat. Grate the Parmesan cheese over the pasta and stir until melted and glossy, creating a rich, flavorful coating. Season generously with salt and freshly cracked pepper, tasting and adjusting as needed.
  7. Serve your lemon pea pasta immediately, garnished with extra lemon zest and a drizzle of olive oil if desired. Enjoy the vibrant flavors and bright aromatics while still warm.

Notes

For a dairy-free version, substitute Parmesan with nutritional yeast. To make it vegan, skip cheese or use vegan cheese. Adjust lemon quantity to taste for more or less brightness.