Lemon & pea pasta

Name: Lemon & pea pasta
Total time: 20 min
Yield: 2 servings
Ingredients: 6 oz dry pasta; 1 cup frozen peas; 1, zest and juice lemon; 2 tbsp butter; ⅓ cup grated, vegetarian rennet parmesan; ½ tsp, plus for pasta water salt; ¼ tsp black pepper

A bright, buttery bowl with sweet peas and a little Parmesan. Keep a mug of pasta water for the sauce.

20 minutes estimated for the original recipe · 2 servings

Dinnervegetarian

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

pasta6 oz dry
frozen peas1 cup
lemon1, zest and juice
butter2 tbsp
parmesan⅓ cup grated, vegetarian rennet
salt½ tsp, plus for pasta water
black pepper¼ tsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Bring a pot of salted water to a boil. Cook pasta according to its package, adding peas for the final 2 minutes.
Reserve 1 cup cooking water, then drain. Return pasta and peas to the pot over low heat.
Add butter, lemon zest and 2 tablespoons lemon juice. Toss with 1/4 cups pasta water.
Remove from heat and fold in Parmesan. Add more pasta water a tablespoon at a time until glossy. Season with pepper and salt to taste.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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