Garlic-Butter Pasta with Spring Peas and Lemon
Ingredients
- 1 poundpasta
- ·salt
- 4 tablespoonbutter
- 5 clovesgarlic
- 2 cupfrozen peas
- ·lemon
- ·parmesan cheese
- ·black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 5 cloves garlic.
- 02
Zest and juice 1 lemon.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until just al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook, stirring often, for 1-2 minutes until fragrant but not brown.
- 03
Add frozen peas to the skillet and cook for 3-4 minutes, stirring occasionally, until warmed through and just tender.
- 04
Add cooked pasta to the skillet with peas and butter. Squeeze juice from 1 lemon over everything and toss gently to coat, adding pasta water a splash at a time until the sauce is silky (you may not need all of it).
- 05
Taste and season with salt, black pepper, and red pepper flakes if using. Divide among bowls and top with grated parmesan and a thin shaving of lemon zest.
Spice Tips
For subtle heat, add red pepper flakes with the garlic. A pinch of nutmeg stirred in with the peas adds warmth. Fresh mint or basil torn over the finished dish brings extra brightness.
This recipe shines when you don't overcook the pasta—bite matters. If you prefer a richer sauce, add an extra tablespoon of butter or a splash of cream in step 4.