There’s something about spring peas that just tastes like sunshine. Sweet, fresh, and vibrant, they bring life to even the simplest dishes. This Spring Pea Pasta is one of my go-to recipes when I want something quick, light, and delicious. It’s cozy enough for a weeknight but also feels special enough for a date night at home. Best part? It comes together in just 20 minutes and will pair beautifully with this Mixed Cucumber Salad !

Recipe Details

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Serving Size: 2

Why You’ll Love This Recipe

• Quick & Easy – Dinner ready in 20 minutes.
• Fresh & Bright – Lemon zest and peas give it that springtime vibe.
• Perfect for Two – No leftovers, just the right amount.
• Customizable – Add pancetta, chicken, or mushrooms if you want to switch things up.

Ingredients

• 6 oz (about 170 g) pasta (linguine, fettuccine, or your favorite)
• 1 cup fresh or frozen peas
• 2 tbsp olive oil (or butter)
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• ¼ cup grated Parmesan cheese (plus more for topping)
• Salt and black pepper, to taste
• A handful of fresh mint or basil, chopped (optional but recommended)

How to make Spring Pea Pasta

1. Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water before draining.
2. During the last 2–3 minutes of cooking, add the peas to the pot with the pasta. Drain together.
3. In a large skillet, heat olive oil (or butter) over medium heat. Add garlic and sauté for about 30 seconds until fragrant.
4. Add the cooked pasta and peas to the skillet. Stir in lemon zest, lemon juice, Parmesan, and a splash of reserved pasta water. Toss until pasta looks glossy and well coated.
5. Season with salt and pepper. Garnish with fresh herbs and extra Parmesan before serving.