This lemony pasta is a zingy dish you’ll crave (and make) all year round

Name: This lemony pasta is a zingy dish you’ll crave (and make) all year round
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 150ml creme fraiche; 80g parmigiano reggiano, finely grated, plus extra to serve; zest and juice of two lemons; sea salt and black pepper; 380g or spaghetti; 150g frozen baby peas; small handful of mint, roughly chopped; extra virgin olive oil, to serve

Julia Busuttil Nishimura

May 30, 2025

Spaghetti al limone riffs on one of the Amalfi Coast’s signature dishes.William Meppem

easyTime:< 30 minsServes:4

I make versions of this lemony pasta – inspired by the classic pasta dish from the Amalfi Coast – all year long.

While the creme fraiche isn’t traditional, it adds a lovely richness and complements the brightness of the lemon. Sometimes I toss through rocket or basil at the end, or add an egg to enrich the sauce, the hot spaghetti just cooking it. I really like the combination of peas and mint here, so they’re common additions at my dinner table.

Ingredients

150ml creme fraiche
80g parmigiano reggiano, finely grated, plus extra to serve
zest and juice of two lemons
sea salt and black pepper
380g spaghetti alla chitarra, or spaghetti
150g frozen baby peas
small handful of mint, roughly chopped
extra virgin olive oil, to serve

Method

Step 1
In a large bowl, whisk together the crème fraîche, parmigiano reggiano, lemon zest and juice. Season to taste with salt and pepper.
Step 2
Cook the spaghetti in a large saucepan of boiling salted water until al dente. In the last minute of cooking, add the peas. Drain the pasta, reserving half a cup of cooking water.
Step 3
Transfer the pasta and peas directly to the bowl with the creme fraiche and mix well to coat. Add enough of the reserved pasta water to help loosen the sauce. Stir through the mint and serve with a drizzle of olive oil and extra grated parmigiano reggiano.