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Creamy Lemon and Pea Tagliatelle

4 main-course portions Active 20 min Total 25 min

Lemon and peas make cream feel lighter without asking it to become a different ingredient. Tagliatelle ribbons catch the sauce in their folds, and Parmesan gives it enough savory depth to stand alone. The sauce comes together while the pasta boils, so this is a meal to cook with the table already set. Save the pasta water before draining; a few spoonfuls are the difference between loose, glossy ribbons and a heavy clump.

Jump to the ingredients

Creamy tagliatelle ribbons with peas, parsley, and lemon zest.

Build a sauce that moves

Reduce the cream only briefly. A long boil makes it too thick before the pasta arrives, and the hot tagliatelle will absorb more liquid in the pan. Lemon zest goes into the warm cream for fragrance, while the juice joins off the heat to keep its flavor fresh. Add Parmesan in two small handfuls and toss rather than leaving it in one mound. Starchy pasta water helps everything coat the ribbons evenly. Start with a quarter cup and add more a tablespoon at a time until the noodles slide past one another. The sauce may look a little loose in the pan; it tightens quickly on the plate. Peas need only the final minute in the pasta water so they stay sweet and bright green.

Ingredients

  • 12 ounces (340 g) dry egg tagliatelle
  • 1 1/4 teaspoons fine salt, divided
  • 1 1/2 cups (210 g) frozen peas
  • 1 tablespoon unsalted butter
  • 3/4 cup (180 ml) heavy cream
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup (45 g) finely grated Parmesan
  • 2 tablespoons chopped fresh parsley

Set out

Large pasta pot, Wide skillet, Tongs, Heatproof measuring cup

Allergens

Wheat, milk, egg. Check ingredient labels and substitutions.

Make it

  1. Bring a large pot of water to a boil and add 1 teaspoon salt. Cook the tagliatelle according to its package timing, adding the peas for the final minute.
  2. Meanwhile, melt the butter in a wide skillet over medium-low heat. Add the cream, lemon zest, and remaining 1/4 teaspoon salt. Simmer gently for 2 minutes, then keep over low heat.
  3. Before draining, reserve 1 cup of pasta cooking water in a heatproof cup. Drain the tagliatelle and peas.
  4. Add the pasta and peas to the cream with 1/4 cup reserved pasta water. Toss over low heat for 1 minute, until the sauce coats the ribbons.
  5. Take off the heat. Add the Parmesan in two handfuls, tossing between additions, then add the lemon juice and parsley. Loosen with more pasta water a tablespoon at a time if needed.
  6. Divide among 4 plates and serve immediately.

A useful detail

Use dry tagliatelle for the stated timing. Fresh ribbons cook much faster, so have the sauce completely ready before they go into the boiling water.

Make it your own

  • Use finely chopped dill instead of parsley.
  • Replace the peas with 8 ounces thin asparagus pieces, adding them for the final 2 minutes of pasta cooking.

Keep it well

Best served immediately. Refrigerate leftovers within 2 hours at 40°F/4°C or below for up to 3 days. Reheat with a splash of water or milk to 165°F/74°C; the noodles will absorb sauce as they stand.