Spring Pasta Lemon Cream Peas (Printable)

Linguine with peas and spinach in a bright lemon cream sauce, finished with Parmesan and fresh chives.

# Ingredient List:

→ 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

# How To Make It:

01 - Fill a large pot with salted water and bring to a boil. Cook linguine or fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, 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, avoiding browning.
03 - Pour in heavy cream and bring to a gentle simmer. Stir in lemon zest and freshly squeezed lemon juice. Cook for 2 minutes, stirring gently.
04 - Add peas to the skillet. 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, and chives. Toss thoroughly to coat, incorporating reserved pasta water gradually to achieve desired sauce consistency.
06 - Adjust seasoning with salt and black pepper. Serve immediately, garnished with extra Parmesan, lemon zest, and freshly ground black pepper.

# Expert Tips:

01 -
  • The sauce clings softly to the pasta—thanks to just enough starchy water—and you’ll feel like you’re eating a cloud.
  • If you crave greens but want comfort, this dish gives you both without any fuss.
02 -
  • I once rushed and skipped reserving pasta water—the sauce ended up a little flat, so don’t forget that step.
  • Fresh lemon zest is more important than you’d think; pre-grated zest never brings the same lift.
03 -
  • Save the pasta water before draining—even half a cup changes everything in the sauce.
  • Grate Parmesan just before adding; pre-grated is never as creamy in your sauce.
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