Spring Pasta Lemon Cream Peas (Printable)

Linguine with lemon cream, peas, and chive. Fresh, vibrant, and easy for a spring dinner.

# What You Need:

→ Pasta

01 - 12 ounces linguine or fettuccine

→ Vegetables

02 - 1 cup fresh or frozen green peas
03 - 2 cups baby spinach, roughly chopped
04 - 2 tablespoons fresh chives, finely chopped

→ Lemon Cream Sauce

05 - 2 tablespoons unsalted butter
06 - 2 cloves garlic, minced
07 - 1 cup heavy cream
08 - Zest of 1 lemon
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1/2 cup grated Parmesan cheese
11 - Salt and black pepper, to taste

→ Garnish

12 - Extra grated Parmesan cheese
13 - Freshly ground black pepper
14 - Lemon zest

# Directions:

01 - Bring a large pot of salted water to a boil. Cook linguine or fettuccine until al dente following package directions. Reserve 1/2 cup pasta water, then drain and set aside.
02 - Melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until aromatic and lightly softened.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in lemon zest and lemon juice. Cook for 2 minutes, stirring to blend.
04 - Add green peas. Simmer for 2–3 minutes if using fresh peas or 1–2 minutes if using frozen, until just tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan, and chives. Toss thoroughly, gradually adding reserved pasta water until sauce is silky and coats the pasta evenly.
06 - Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with extra Parmesan, lemon zest, and black pepper.

# Expert Advice:

01 -
  • The velvety lemon cream sauce feels like a restaurant treat, but it& 39;s surprisingly simple and quick.
  • Every bite is packed with freshness from peas and herbs, and it& 39;s endlessly customizable based on what& 39;s in your fridge.
02 -
  • Add spinach at the very end—if it cooks too long, it loses its vibrant green and gets mushy (I learned that the hard way).
  • Reserving some pasta water lets you rescue the sauce if it thickens too much; a splash turns it creamy and glossy again.
03 -
  • Grate your Parmesan just before adding—it melts smoothly and gives the sauce a richer taste than pre-grated cheese.
  • Don& 39;t skip the lemon zest—it& 39;s the secret to making the cream sauce taste lively and unique.
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