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Lemon Pea Pasta

This bright and fresh lemon pea pasta is a quick and satisfying dish that combines tender pasta with sweet peas and a zesty lemon punch. Made with pantry staples and fresh ingredients, it boasts a lively, springtime appearance with a silky, flavorful sauce that coats every strand of pasta.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g spaghetti or pasta of choice preferably al dente
  • 1 large lemon for zest and juice
  • 2 cloves garlic minced finely
  • 1 cup fresh or frozen peas thawed if frozen
  • 3 tablespoons olive oil preferably extra-virgin
  • to taste salt and pepper for seasoning
  • 1/4 cup Parmesan or Pecorino cheese freshly grated, for serving
  • optional fresh herbs (basil or mint) chopped, for garnish

Equipment

  • Large Pot
  • Colander
  • Large skillet
  • Microplane or zester
  • Knife
  • Chopping board

Method
 

  1. Fill a large pot with salted water and bring it to a rolling boil. Add your pasta and cook until just al dente, about 8 minutes. Drain, reserving a small cup of pasta water, and set aside.
  2. While the pasta cooks, zest the lemon using a microplane, capturing the fragrant oils, then juice it to extract about 2 tablespoons of juice. Mince the garlic finely.
  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, being careful not to brown it.
  4. Add the peas to the skillet and cook for 1-2 minutes, stirring gently, until they’re tender and bright green. If they start to brown, lower the heat slightly.
  5. Stir in the lemon zest and juice, letting the mixture simmer for about 30 seconds. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it and create a silky coating.
  6. Add the drained pasta to the skillet and toss gently to coat each strand with the lemon-pea sauce. Season with salt and pepper to taste, adjusting as needed.
  7. Remove the skillet from heat, then sprinkle generously with freshly grated Parmesan or Pecorino cheese. Drizzle with a little more olive oil if desired, and toss again to combine.
  8. Garnish with chopped fresh herbs like basil or mint, if using, for a burst of herbal freshness. Serve immediately while hot, with extra lemon wedges if you like more zing.

Notes

For extra brightness, add an additional squeeze of lemon just before serving. Feel free to substitute fresh herbs or cheese to match your preferences. This dish is best enjoyed fresh, but leftovers can be refrigerated and gently reheated with a splash of water or oil.