Creamy Pasta: This 20-Minute Recipe is a Cinch - A Bright Spring Pasta Recipe That Celebrates Seasonal Peas and Lemon

A fresh and simple spring pasta dish is set to feature in Denise Snieguolė Wachter's upcoming cookbook. Eat Better Not Less – natürlich & einfach will arrive in spring 2026, offering seasonal recipes like this one. The meal combines sugar snap peas, peas, and lemon for a light yet flavourful plate.

The recipe serves two and starts with 250g of spaghetti. The pasta cooks in well-salted water until al dente. Before draining, about 100ml of the starchy cooking water is saved for later.

In a separate pan, one minced garlic clove is gently fried in 2 tablespoons of olive oil until soft. Once translucent, 100g of frozen peas and 100ml of heavy cream are stirred in. The mixture simmers for two minutes, allowing the flavours to blend.

Next, 250g of sugar snap peas join the sauce, cooking for just one to two minutes to keep them crisp. The drained pasta is then tossed into the pan, coating it evenly. If needed, the reserved pasta water loosens the sauce to the right consistency.

To finish, the dish is seasoned with lemon zest, a squeeze of juice, and 50g of freshly grated Parmesan. Salt and pepper adjust the taste, while optional fresh herbs add extra brightness. For a summer twist, green beans or asparagus can replace the sugar snap peas.

Leftovers keep well in the fridge for at least two days. The recipe balances creamy textures with fresh, zesty flavours. It's a quick meal that highlights seasonal produce while requiring minimal effort.