Creamy Dill Lemon Pasta (Printable)

A light, creamy pasta with fresh dill, lemon zest, and parmesan for a smooth, flavorful dish.

# Ingredient list:

→ 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 additional 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 oz smoked salmon, flaked (omit for vegetarian)

# How-to:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup pasta water, then drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and lemon zest, sauté for 1 minute until fragrant.
03 - Stir in heavy cream, fresh lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
04 - Add Parmesan cheese, salt, and black pepper. Stir until cheese melts and sauce is smooth.
05 - Add drained pasta to the skillet and toss to coat. Add reserved pasta water incrementally to achieve a silky texture.
06 - Stir in chopped dill and peas if using. Toss until evenly combined and heated through.
07 - Adjust seasoning to taste. Serve immediately, garnished with extra dill and smoked salmon if desired.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking but actually takes less time than a TV episode.
  • The combination of bright lemon and herbaceous dill feels elegant without being fussy or pretentious.
  • It's creamy enough to feel indulgent but light enough that you won't feel weighed down afterward.
02 -
  • Never add the cream directly to cold lemon juice or it can curdle—always warm your cream first, then add the acid slowly while stirring.
  • Reserve your pasta water before draining; that starch is what transforms a thin sauce into something that actually coats the noodles instead of sliding off.
  • Add the fresh dill at the very last second—cook it even thirty seconds too long and it turns dark and loses all its brightness.
03 -
  • If your sauce looks too thick, add pasta water one spoonful at a time rather than all at once—it's easier to thin than to thicken.
  • Zest your lemon before you cut it in half for juice; dried zest loses its bright oils and won't give you that same bloom of flavor.
  • Taste and season just before serving, because pasta water and cheese will have changed the salt balance slightly from when you started.
Return