Lemon Cream Cheese Pasta with Spring Peas
Ingredients
- 12 ouncespasta (such as penne or rigatoni)
- 4 ouncescream cheese
- 1lemon
- 2 clovesgarlic
- 1½ cupsfrozen peas
- ¾ cupvegetable broth
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ½ cupparmesan cheese (freshly grated)
- ¼ cupfresh basil
Prep
- 01
Zest and juice 1 lemon.
- 02
Mince 2 cloves garlic.
- 03
Roughly chop about 1/4 cup fresh basil.
- 04
Grate 1/2 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Drain and set aside, reserving 1 cup pasta water.
- 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
Pour in vegetable broth and bring to a gentle simmer. Add frozen peas and cook for 2 minutes.
- 04
Reduce heat to low. Cut cream cheese into small pieces and stir into the broth until melted and smooth, about 2 minutes. If it seems thick, add a splash of reserved pasta water.
- 05
Add cooked pasta to the skillet and toss gently. Squeeze juice from the lemon into the pan, add zest, and stir. Season with salt and pepper to taste.
- 06
Divide among bowls, top with parmesan and fresh basil, and serve immediately.
Spice Tips
For subtle heat, add a pinch of red pepper flakes when cooking the garlic. A small pinch of fresh thyme or dill in the broth adds earthy depth without overwhelming the lemon.
For a protein boost, stir in rotisserie chicken or white beans at step 5. The cream cheese melts best when you add it slowly and keep the heat low.