Velvety pasta with fresh dill, lemon zest, and creamy sauce offering a light, flavorful meal option.
# List of Ingredients:
→ Pasta
01 - 12 oz dried pasta (fettuccine, linguine, or penne)
→ Sauce
02 - 2 tbsp unsalted butter
03 - 2 cloves garlic, minced
04 - Zest of 1 lemon
05 - ¾ cup plus 1 tbsp heavy cream
06 - 2 tbsp fresh lemon juice
07 - 1 tsp Dijon mustard
08 - 1 tsp salt, plus more for pasta water
09 - ¼ tsp freshly ground black pepper
10 - 1½ oz grated Parmesan cheese
11 - 3 tbsp chopped fresh dill, plus extra for garnish
→ Optional Additions
12 - 1 cup peas (fresh or frozen)
13 - 5.3 oz smoked salmon, flaked (omit for vegetarian)
# How to Make It:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
02 - Melt the butter in a large skillet over medium heat. Add the minced garlic and lemon zest; sauté for 1 minute until fragrant.
03 - Stir in the heavy cream, lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes until slightly thickened.
04 - Add the grated Parmesan, salt, and black pepper. Stir until the cheese melts and the sauce becomes smooth.
05 - Add the drained pasta to the skillet. Toss to coat, adding reserved pasta water as needed to achieve a silky sauce consistency.
06 - Stir in chopped dill and peas if using. Toss until well combined and heated through.
07 - Taste and adjust seasoning as desired. Serve immediately, garnished with extra dill and smoked salmon if preferred.
