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Lemon Pasta with Peas and Parmesan

Lemon Pasta with Peas and Parmesan

Spaghetti tossed with butter, lemon zest and juice, grated Parmesan and sweet green peas makes a bright, creamy pasta that is ready in about twenty minutes, using ingredients you probably already have. The sauce is made in the same pot using starchy pasta water, so there is very little to wash.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 12 oz spaghetti or linguine
  • 1 1/2 cups frozen peas
  • 3 tbsp unsalted butter
  • 1 tbsp extra-virgin olive oil
  • 1 clove garlic finely grated
  • 1 large lemon zested and juiced
  • 3/4 cup Parmesan finely grated, plus more to serve
  • salt and black pepper to taste
  • 2 tbsp fresh basil or mint torn

Method
 

  1. Bring a large pot of water to a boil and salt it well. Cook the pasta until 1 minute short of al dente.
  2. Add the frozen peas to the pot for the last 2 minutes of cooking.
  3. Scoop out 1 cup of the pasta water, then drain the pasta and peas.
  4. In the same pot, melt the butter with the olive oil and garlic over low heat for about 30 seconds.
  5. Add the pasta, peas, lemon zest, 2 tablespoons lemon juice and 1/2 cup of the pasta water. Toss over low heat.
  6. Add the Parmesan a handful at a time, tossing constantly and adding splashes of pasta water until the sauce is glossy and creamy.
  7. Season with salt, plenty of black pepper and more lemon juice to taste. Top with basil or mint and extra Parmesan.

Notes

  • Grate the Parmesan finely so it melts smoothly; coarse shreds can clump.
  • Keep the heat low when adding cheese, or it will turn stringy.