Creamy pea pasta with Parmesan and lemon recipe image

Print Creamy pea pasta with Parmesan and lemon

This easy summer pasta recipe can be run up in under fifteen minutes – a good light lunch or dinner for a busy weeknight. Add in any other light summer greens you like – broccoli, asparagus, courgette and French or green beans. Meat lovers might like a scattering of chopped ham or bacon.


  • 400g dried pasta
  • 2 tbsp olive oil
  • 3-4 handfuls sugar snap peas, topped & tailed & finely sliced
  • 1 large garlic clove, finely chopped
  • 3-4 tbsp crème fraîche
  • Zest of 1 lemon & a squeeze of the juice
  • 4 tbsp Parmesan, grated*
  • Handful basil leaves, torn
  • Salt & pepper


  1. Cook the pasta while you make the sauce. Warm the oil in a large pan and add the sliced peas and chopped garlic. Stir fry for a couple of minutes until the peas are al dente and the garlic just colouring.
  2. Add the cream and lemon zest and cook together a minute or two more until the sauce is bubbling.
  3. Add half the Parmesan, the basil, a few drops of lemon juice, plenty of pepper and salt to taste. Mix the sauce into the drained pasta and serve with the remaining Parmesan.

Cooks notes

*We’ve used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.

want to cook with fresh ingredients? try one of our award winning veg boxes