Spring Pasta Lemon Cream Peas

Embrace the vibrant flavors of the season with this Spring Pasta with Lemon Cream Sauce and Peas. This dish is a beautiful celebration of fresh ingredients, combining the sweetness of tender peas with a silky, citrus-infused cream sauce that perfectly coats every strand of pasta.

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Whether you are looking for a simple vegetarian main dish or a sophisticated side, this pasta delivers. The addition of baby spinach at the very end ensures a pop of color and nutrition, while the lemon zest adds a fragrant finish that ties all the components together.

Ingredients

• Pasta: 12 oz (340 g) linguine or fettuccine
• Vegetables: 1 cup (150 g) fresh or frozen green peas, 2 cups (60 g) baby spinach (roughly chopped), 2 tbsp fresh chives (finely chopped)
• Lemon Cream Sauce: 2 tbsp unsalted butter, 2 cloves garlic (minced), 1 cup (240 ml) heavy cream, zest of 1 lemon, 2 tbsp freshly squeezed lemon juice, 1/2 cup (50 g) grated Parmesan cheese, salt and black pepper to taste
• Garnish: Extra grated Parmesan, freshly ground black pepper, lemon zest

Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup (120 ml) pasta water, then drain and set aside.

2. Sauté Aromatics

While the pasta cooks, melt the butter in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant but not browned.

3. Prepare the Sauce

Stir in the heavy cream and bring to a gentle simmer. Add lemon zest and lemon juice, then cook for 2 minutes, stirring gently.

4. Simmer Peas

Add peas and simmer for 2–3 minutes (if using fresh peas) or 1–2 minutes (if using frozen) until just tender.

5. Toss and Combine

Reduce heat to low. Add the cooked pasta, chopped spinach, Parmesan cheese, and chives. Toss well to coat, adding reserved pasta water a little at a time until the sauce reaches your desired consistency.

6. Season and Serve

Season with salt and black pepper to taste. Serve immediately, garnished with extra Parmesan, lemon zest, and black pepper.

Zusatztipps für die Zubereitung

To ensure a smooth and glossy sauce, make sure to simmer the cream gently rather than bringing it to a rolling boil. If you are using fresh peas, a slightly longer simmer of 3 minutes will ensure they are perfectly tender but still retain their bright green color.

Varianten und Anpassungen

This recipe is easily adaptable. For a boost of protein, try adding sautéed shrimp or grilled chicken. If you prefer a more peppery flavor, you can substitute the baby spinach with fresh arugula for a delightful twist.

Serviervorschläge

Serve this pasta immediately while the sauce is at its creamiest. It pairs beautifully with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, which complements the citrus notes of the lemon cream sauce.

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Enjoy this bright and silky Spring Pasta as a wonderful way to welcome the warmer weather. Its simple preparation and elegant results make it a guaranteed crowd-pleaser for any occasion.

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes. Frozen peas work well and require just 1–2 minutes to become tender after adding to the sauce.

→ What pasta shapes pair best with the lemon cream sauce?

Linguine or fettuccine are excellent choices, as their broad noodles hold the creamy sauce well.

→ How do I prevent the cream sauce from curdling?

Simmer the sauce gently, avoid high heat, and add lemon juice after the cream is slightly warmed to keep it smooth.

→ Is it possible to make the dish gluten-free?

Substitute gluten-free pasta and ensure your cheese is suitable to easily make this pasta dish gluten-free.

→ What protein options can I add?

Sautéed shrimp or grilled chicken both complement the light flavors without overpowering the lemon and peas.

→ What wine pairs well with this dish?

Crisp whites like Sauvignon Blanc or Pinot Grigio highlight the citrus and creamy elements beautifully.