Spring Pasta Lemon Cream Peas (Print)

Creamy spring pasta with lemon, peas, and spinach. Fresh flavors highlighted with Parmesan and chives for lighter meals.

# 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
13 - Freshly ground black pepper
14 - Lemon zest

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the linguine or fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, melt unsalted butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Stir in heavy cream and bring to a gentle simmer. Add lemon zest and freshly squeezed lemon juice, then cook for 2 minutes, stirring gently.
04 - Add green peas and simmer for 2 to 3 minutes if using fresh peas or 1 to 2 minutes if using frozen, until just tender.
05 - Reduce heat to low. Add cooked pasta, chopped spinach, grated Parmesan cheese, and chives to the skillet. Toss thoroughly to coat, adding reserved pasta water as needed for a silky sauce consistency.
06 - Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan, lemon zest, and freshly ground black pepper.

# Top Tips:

01 -
  • When you toss the noodles, the lemon zest gives everything a fragrance that's pure sunshine.
  • The sauce is so silky you won't believe it comes together in just a few steps, making spring evenings feel especially luxurious.
02 -
  • Skip draining all the pasta water, or your sauce can turn gluey—reserve it for extra silkiness.
  • Adding lemon juice too soon can curdle the cream; always stir in at a gentle simmer after garlic and butter mingle.
03 -
  • Let cooked pasta cool for a minute before adding to the sauce, so it doesn't absorb too much liquid too fast.
  • Mixing Parmesan into a warm—not boiling—sauce prevents clumps and creates that dreamy texture chefs swear by.
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