Spring pea lemon pasta

Easy lemony spring pea pasta

When you need an easy, delicious, simple dinner, this lemony spring pea pasta is the perfect recipe. It takes minutes to make and is guaranteed to impress.
Course Easy Dinner, Vegeterian
Cuisine American
Keyword Easy pasta recipe, Pea pasta, Vegetarian dinner recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 415kcal
Author Alida Ryder


  • 1 onion finely chopped
  • 3 garlic cloves minced
  • 3 cups frozen peas
  • 1 cup heavy/whipping cream
  • juice and zest of 1 lemon
  • ½ cup Parmesan cheese
  • salt and pepper to taste
  • 500 g (approx 1lb) pasta of your choice


  • Bring a large pot of salted water to the boil and add the pasta. 
  • Sauté the onion and garlic in a splash of olive oil until soft and translucent then add the peas and lemon zest.
  • Pour in the cream and allow to simmer for a few minutes until the sauce coats the back of a spoon easily. Add lemon juice (start by adding half first as lemons can vary and you don't want the sauce to be too acidic) and season to taste. 
  • Drain the pasta, reserving 1 cup of cooking water, and add the pasta to the sauce with the Parmesan. 
  • Pour in some of the reserved cooking water and stir to coat the pasta in the sauce. Add more cooking water if necessary. You want the pasta to be creamy and glossy. 
  • Serve with extra grated Parmesan cheese and lemon for squeezing. 


Calories: 415kcal | Carbohydrates: 59g | Protein: 19g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 234mg | Potassium: 516mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1145IU | Vitamin C: 46.8mg | Calcium: 260mg | Iron: 2.4mg