Lemon Garlic Fettuccine with Peas
Lemon Garlic Fettuccine with Peas
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Lemon Garlic Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 1/2 cups frozen peas
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon kosher salt, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min
- 3
Stir in the lemon zest and fresh lemon juice. Add 1 cup of the reserved pasta water and bring to a gentle simmer. Stir in the unsalted butter until melted and fully incorporated into the sauce.
⏱️ 3 min
- 4
Add the frozen peas to the simmering sauce. Continue to cook for 2-3 minutes, or until the peas are tender and heated through.
⏱️ 3 min
- 5
Drain the cooked fettuccine and add it directly to the skillet with the sauce. Add the grated Parmesan cheese, black pepper, and kosher salt. Toss well to coat the pasta evenly, adding more reserved pasta water, 1/4 cup at a time, if the sauce seems too thick or dry.
⏱️ 5 min
- 6
Taste and adjust seasoning as needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Garlic Fettuccine with Peas
Ingredients
For the Pasta
- 12 ounces fettuccine
- 1 tablespoon kosher salt, for pasta water
For the Lemon Garlic Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons unsalted butter
- 1 1/2 cups frozen peas
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon kosher salt, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve 1 1/2 cups of the starchy pasta water.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 2 min - 3
Stir in the lemon zest and fresh lemon juice. Add 1 cup of the reserved pasta water and bring to a gentle simmer. Stir in the unsalted butter until melted and fully incorporated into the sauce.
⏱️ 3 min - 4
Add the frozen peas to the simmering sauce. Continue to cook for 2-3 minutes, or until the peas are tender and heated through.
⏱️ 3 min - 5
Drain the cooked fettuccine and add it directly to the skillet with the sauce. Add the grated Parmesan cheese, black pepper, and kosher salt. Toss well to coat the pasta evenly, adding more reserved pasta water, 1/4 cup at a time, if the sauce seems too thick or dry.
⏱️ 5 min - 6
Taste and adjust seasoning as needed. Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
⏱️ 2 min