Buttery Lemon Pasta with Peas and Parmesan
Ingredients
- 1 poundpasta (any short shape like penne or fusilli)
- 2 cupsfrozen peas
- 4 tablespoonbutter
- 2lemon
- 2garlic clove
- ¾ cupParmesan cheese (freshly grated)
- ·kosher salt
- ·black pepper
Prep
- 01
Juice 2 lemons.
- 02
Mince 2 garlic cloves.
- 03
Grate 3/4 cup Parmesan cheese (or use pre-grated if preferred for speed).
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 9–12 minutes.
- 02
In the last 2 minutes of cooking, stir in the frozen peas. Drain pasta and peas, reserving 1 cup of pasta water.
- 03
In the same pot, melt butter over low heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 04
Return the drained pasta and peas to the pot. Add the juice of both lemons and toss gently.
- 05
Stir in 3/4 cup grated Parmesan cheese and 1/2 cup reserved pasta water. Toss until the sauce is creamy and coats every strand, adding more pasta water if needed.
- 06
Taste and season with salt and pepper. Serve immediately with extra Parmesan on the side.
Spice Tips
This dish is mild by design, but older kids might enjoy a pinch of red pepper flakes stirred into the butter for gentle warmth. A small grating of fresh nutmeg (1/8 teaspoon) adds unexpected depth without heat.
Pasta water is the secret to a silky sauce — don't skip it. You can swap frozen peas for fresh spinach or add diced cherry tomatoes for extra color and freshness. Leftovers reheat gently with a splash of water or milk to restore creaminess.