Lemon-Dill Tagliatelle with Pea Puree
Fresh pasta tossed in a vibrant green sauce made from garden peas and bright lemon, finished with fresh dill for a light yet satisfying meal. This italian-inspired pasta ready in about 35 minutes pairs tagliatelle pasta, fresh English peas, finely chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz tagliatelle pasta
- 1 cup fresh English peas
- 2 tbsp finely chopped fresh dill
- 1 tsp lemon zest
- 3 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz tagliatelle and cook for 8 minutes until al dente, then drain, reserving 1/2 cup pasta water.
- Step 2: In a small saucepan, combine 1 cup fresh English peas, 2 tbsp water, and 1/4 tsp sea salt. Simmer over medium heat for 4 minutes until peas are tender, then transfer to a blender.
- Step 3: Add 1 tsp lemon zest, 1/2 tbsp fresh dill, and 1/4 cup reserved pasta water to the blender. Blend until completely smooth, adding more pasta water if needed to reach a pourable consistency.
- Step 4: Heat 2 tbsp extra-virgin olive oil in a large skillet over medium heat. Add drained pasta and 1/4 cup pea puree, tossing gently for 1 minute until evenly coated.
- Step 5: Stir in 3 tbsp unsalted butter and remaining 1 1/2 tbsp fresh dill until butter melts and sauce clings to pasta, adding reserved pasta water by the tablespoon to adjust consistency.
- Step 6: Season with 1/4 tsp freshly ground black pepper and serve immediately.
Frequently asked questions
How long does Lemon-Dill Tagliatelle with Pea Puree take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Lemon-Dill Tagliatelle with Pea Puree?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tagliatelle pasta from drying out.
Can I substitute ingredients in Lemon-Dill Tagliatelle with Pea Puree?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon-Dill Tagliatelle with Pea Puree for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon-Dill Tagliatelle with Pea Puree?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The pea puree made it creamy without being heavy. Perfect for summer.
- ★★★★★
Easy to make and absolutely delicious. Will be a staple.
- ★★★★★
Best tagliatelle I've made. So fresh and light!
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