Creamy Lemon Pasta with Peas and Crispy Garlic
Ingredients
- 1 poundpasta
- ·salt
- 2 cupsfrozen peas
- 4 clovesgarlic
- 4 tablespoonsolive oil
- 3 tablespoonsunsalted butter
- 1 cupheavy cream
- 1lemon
- ¾ cupparmesan cheese
- ·black pepper
Prep
- 01
Mince 4 garlic cloves and slice thinly into chips.
- 02
Zest and juice 1 lemon.
- 03
Grate 3/4 cup parmesan cheese.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente, about 2 minutes before the package time suggests. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat 4 tablespoons olive oil in a large skillet over medium heat. Add the crispy garlic chips (from prep steps) and cook until deep golden brown, about 1 minute. Using a slotted spoon, transfer garlic to a paper towel to crisp further. Leave the oil in the pan.
- 03
Add 3 tablespoons butter to the garlic oil and let it melt over medium heat. Pour in 1 cup heavy cream and stir to combine. Bring to a gentle simmer, about 2 minutes.
- 04
Add the frozen peas to the cream sauce and cook until heated through, about 2 minutes. The peas don't need to thaw beforehand.
- 05
Zest the lemon into the sauce, then juice it (you need about 2 tablespoons juice). Stir well. Season with salt and black pepper to taste.
- 06
Add the drained pasta to the skillet and toss to coat. Add 1/2 cup of the reserved pasta water and continue tossing over medium heat until the sauce is silky and coats the pasta, about 1 minute. Add more pasta water if needed to loosen.
- 07
Remove from heat and stir in 3/4 cup grated parmesan cheese until melted and combined. Taste and adjust seasoning.
- 08
Divide among bowls. Top with the crispy garlic chips and a crack of black pepper. Serve immediately.
Spice Tips
For a subtle heat, add a pinch of red pepper flakes to the garlic oil as it sizzles. A small pinch of nutmeg stirred into the cream adds warmth without overpowering the lemon. If you like fresh herbs, a handful of torn basil or parsley scattered on top brightens the finish.
Make sure to reserve pasta water before draining — the starch helps emulsify the sauce into silky strands. This dish comes together in about 20 minutes once water boils.