Perfect for a spring dinner or a meatless meal.

This Lemon Pasta with Peas is bright, simple, and full of flavor. Linguine is tossed with peas, garlic, lemon zest, and parmigiano to create a smooth, glossy sauce that feels comforting but still fresh. It’s perfect for a lighter dinner, lent, and spring!

A white pasta bowl with linguine and peas with a blue fork.

Meatless Spring Meals

The transition to spring is something I think most of us look forward to each year. The holidays are over, we’ve eaten all the yummies, and are looking forward to longer days and more time outside.

With that tends to come the desire to eat a bit lighter and focus more on fresh flavors. I love a Baked Ziti or Stuffed Shells kind of night, but like to switch it out this time of year for this lemony pasta with peas. It’s spring in a bowl.

Whether you participate in Lent or not, it can be nice to add in a meatless meal during the week too!

Stainless steel pan of linguine and peas with a wooden spoon.

Ingredients

A lot of pantry staples for this recipe! Fresh lemon zest gives the sauce its bright flavor and butter, olive oil, and pasta water create a silky sauce.

pasta – I prefer a long cut pasta such as linguine or thin spaghetti for this dish
olive oil
unsalted butter
garlic cloves – fresh and minced
shallot – milder than onion
peas – thawed from frozen
lemon zest
lemon juice
parmigiano reggiano – try to find the real stuff, you’ll never go back!
kosher salt – I use Diamond Crystal in all my recipes
black pepper – to taste

A carton of de cecco pasta, a whole lemon, a white bowl of peas, a shallow, 3 cloves of garlic, a wedge of parmigiano, a glass cup of olive oil, a small bowl of salt, and 2 tablespoons of butter.

How to Make Lemon Pasta with Peas

Cook the pasta: Bring a large pot of water to a boil and cook the pasta according to the package directions. Reserve some pasta water, then drain.
Sauté: In a large skillet, heat olive oil and butter over medium heat. Cook the shallot until soft, then add the garlic and cook until fragrant, about 30 seconds. Stir in the peas, lemon zest, salt, and pepper and cook for about a minute until warmed through.
Finish the Sauce: Add the drained pasta to the skillet and toss to coat. Pour in the lemon juice and some reserved pasta water, tossing until the pasta looks glossy. Turn off the heat and add the grated parmigiano, tossing until fully emulsified. Serve hot with extra grated parmigiano!

Stainless steel pan with oil and shallot, added peas, and then added linguine.

What to Serve with Lemon Pasta with Peas

This pasta is light, so I like to serve it alongside a salad or crusty bread.

Think a crisp arugula salad with a light vinaigrette or even sautéed zucchini.

If you want to beef it up, you could also add a protein.

Lemon pasta with peas in a stainless steel pan with a wooden spoon and metal tongs with a white bowl off to the side.

How to Make Lemon Pasta with Peas Ahead of Time

This pasta requires pasta water to emulsify the sauce. If you were to make it ahead, it would likely be dry. It’s best served right after making.

However, Baked Ziti is a good make ahead option!

Lemon pasta with peas in a stainless steel pan with a wooden spoon with a white bowl to the side.

Equipment I Use to Make Lemon Pasta with Peas

Stainless Steel Frying Pan
Microplane – so helpful for grating cheese
Pasta Tweezers – helpful for gently grabbing and plating pasta

Frequently Asked Questions

Can I use canned peas instead of frozen?

You can, but frozen peas will give you the best flavor and texture. If you only have canned peas, drain and rinse them well and add them at the very end of cooking just to warm through so they don’t get mushy.

Why is my pasta dry?

Ensure to lower your heat towards the end so the sauce doesn’t overly thicken and evaporate. Add a splash of reserved pasta water and toss over low heat to loosen it a bit.

Can I add protein to this pasta?

Sure! Shrimp would be great as it pairs well with lemon.