Spring Pasta Lemon Cream Peas

Celebrate the freshness of spring with this vibrant Spring Pasta with Lemon Cream Sauce and Peas. The tender linguine is enveloped in a silky, zesty lemon cream sauce, complemented by sweet peas and vibrant spinach. A sprinkle of fresh chives and Parmesan adds richness and depth, creating a light yet satisfying meal perfect for any occasion.

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This dish balances creaminess with citrus sharpness, bringing a lively lift to your pasta dinner. The peas and spinach provide bursts of color and freshness, while the Parmesan cheese adds a savory touch that ties the flavors together. Whether for a family meal or a quick weeknight dinner, this pasta shines as a celebration of spring's bounty.

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 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 garlic

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 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. Add peas

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

5. Combine ingredients

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

Um die perfekte Konsistenz der Sauce zu erreichen, fügen Sie das reservierte Pastawasser behutsam hinzu. So wird die Sauce schön cremig und haftet optimal an den Nudeln.

Varianten und Anpassungen

Für eine proteinreichere Variante können Sie gebratene Garnelen oder gegrilltes Hähnchenfleisch ergänzen. Statt Spinat eignet sich auch Rucola für eine würzigere Note.

Serviervorschläge

Dieses Gericht passt hervorragend zu einem knackigen Sauvignon Blanc oder einem frischen Pinot Grigio. Ein grüner Salat rundet das Menü wunderbar ab.

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With minimal ingredients and a quick cooking time, this spring pasta recipe delivers bold flavors and bright colors that delight both the eye and the palate. Easy to make and full of fresh, clean taste, it's a delicious way to enjoy the season's bounty.

Recipe FAQs

→ How can I keep the lemon cream sauce from curdling?

Use gentle heat and add lemon juice after the cream has warmed, stirring constantly to prevent curdling.

→ Can frozen peas be used instead of fresh?

Yes, frozen peas work well; simply reduce their cooking time to 1–2 minutes until just heated through.

→ Are there alternatives to spinach in this dish?

Arugula or baby kale make excellent substitutes, each adding their own fresh taste and texture.

→ How do I adjust the sauce consistency?

Add reserved pasta water, a tablespoon at a time, while tossing everything together to thin as desired.

→ What type of pasta works best here?

Linguine and fettuccine are both excellent, but any long, flat noodle can be used based on preference.

→ Does this pasta pair well with wine?

A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, complements the bright flavors beautifully.