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Spring Pea & Lemon Pasta

A bright, quick pasta that celebrates the best of spring — sweet peas, fresh lemon, and a light Parmesan cream sauce tossed with your favorite short pasta. Ready in 25 minutes and perfect for a weeknight when you want something that feels special without a lot of fuss.
Course Main Course
Cuisine American
Keyword main dishes, pasta recipes, spring pea & lemon pasta, weeknight dinners
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Author Maggie

Ingredients

  • 1 pound short pasta (rigatoni, penne, or shells)
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 cups frozen peas no need to thaw
  • 1 cup chicken broth or vegetable broth
  • 1/2 cup heavy cream
  • 1 cup freshly grated Parmesan cheese plus more for serving
  • 2 lemons, zested and juiced about 1/4 cup juice
  • 1/4 cup fresh basil, torn
  • 2 tablespoons fresh mint, chopped optional
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes optional

Instructions

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  2. While the pasta cooks, melt the butter with the olive oil in a large skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant.
  3. Add the frozen peas and chicken broth. Let it simmer for 3-4 minutes until the peas are bright green and tender.
  4. Stir in the heavy cream and bring to a gentle simmer. Cook for 2 minutes until slightly thickened.
  5. Add the drained pasta to the skillet. Toss with the Parmesan, lemon zest, and lemon juice. Add pasta water a splash at a time until the sauce is silky and coats the noodles.
  6. Season with salt and pepper. Finish with fresh basil or mint if you have it. Serve right away — this one's best fresh from the pan.

Recipe Notes

Nana Ruth didn't use frozen peas for much, but she always said the good Lord put the freezer there for a reason. Frozen peas work beautifully here — they're sweet, they're tender, and they don't need a single extra step. If you've got fresh peas from the garden or the market, blanch them for 2 minutes before adding to the sauce. This is a forgiving recipe — you can swap the cream for a splash more broth if you want it lighter, or add a handful of crispy pancetta if your family runs on the hungrier side.