Creamy Lemon Pasta with Spring Peas and Dill
Ingredients
- 12 ouncespasta (any short shape (penne, fusilli, farfalle))
- 4 ouncescream cheese
- 1 cupchicken broth
- 1lemon
- 1½ cupsfrozen peas
- 3 tablespoonsfresh dill
- 2 clovesgarlic
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
Prep
- 01
Mince 2 cloves garlic.
- 02
Zest 1 lemon and juice it, setting both aside.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–10 minutes. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- 03
Add chicken broth and bring to a gentle simmer. Cut cream cheese into small pieces and stir into the broth until melted and smooth, about 2 minutes.
- 04
Add frozen peas and simmer for 2–3 minutes until heated through.
- 05
Zest the lemon into the skillet, then juice it (you'll need about 2 tablespoons juice). Stir well.
- 06
Add cooked pasta to the skillet and toss gently, adding splashes of reserved pasta water as needed to reach a loose, creamy consistency.
- 07
Remove from heat, stir in fresh dill, and taste. Season with salt and pepper. Serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes to the broth in step 3. A touch of Dijon mustard (½ teaspoon) adds subtle tang if you want deeper savory notes. Fresh tarragon or parsley can substitute for dill.
Cream cheese melts smoothly into the broth without breaking; no cream or butter needed. Frozen peas stay bright and tender. Leftovers reheat gently on the stove with a splash of broth.