Lemon Spaghetti with Peas and Parmesan

This is coming together tonight for you. And I mean it.

The key is, don’t overcook that spaghetti. You want it gorgeously toothy. A slight spring in it. Because when it’s draped with fresh lemon and all that parmesan and nutty garlic and earthy mint, you’ll pass away.

Almost.

Sort of.

Basically.

Classic cast of characters. Lots of garlic, lots of parm, lots of lemon, lot’s a buttah, lots of mint, a bit of peas so it’s pretty much a salad.

There’s honestly not much to this. Just cook your spagh, then transfer it into a skillet of garlic, butter, stock and lemon juice. Add the peas and plenty of parm and your mouth will host the biggest spring shindig.

None of that sounded right.

Add some pasta water if you need to sauce it up! Sometimes the stock is enough, sometimes you need a little. Add an obscene amount of lemon juice and parmesan. A pinch of crushed red pepper. A scattering of mint leaves. It’s all there. It’s all spring.

A little bit of flakey sea salt to finish and goooooooodness gracious.

Silky and salty, nutty and aromatic, little bursts of peas to excite the entire thing. It’s so good. It’s SO GOOD.

Make it tonight!

Lemon Spaghetti with Peas and Parmesan

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Ingredients

• 1 pound spaghetti
• 4 garlic cloves, minced
• 1 cup peas
• 4 Tbs. Butter
• 2 cups chicken stock
• 2 lemons
• 1 cup peas
• About a cup of freshly grated parmesan, plus more for garnish
• Pinch of crushed red pepper
• Coarse salt
• 1/2 cup loose mint leaves

Instructions

1. Bring a large pot of water to a boil. Add a good pinch of salt, along with the spaghetti. Cook until just shy of al dente, according to package directions.
2. In the meantime, melt the butter over a medium high heat in a large skillet. Once foamy, add the minced garlic and let sauté about a minute, until fragrant and a little toasty. Add the chicken stock and the juice from one lemon. Let it simmer a couple of minutes, then using tongs, transfer the cooked spaghetti into the sauce. Add the peas and parmesan and toss to coat. Let this cook a couple of minutes longer so the pasta absorbs some of the liquid. You still want it a little saucy!
3. Off the heat, garnish with a tiny pinch of crushed red pepper, the juice from the other lemon, mint leaves and extra parmesan. Go crazy.

7.8.1.2

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https://bevcooks.com/2025/04/lemon-spaghetti-with-peas-and-parmesan/

You’ll need this pronto.