Creamy Dill Pasta (Print)

Light pasta tossed in a creamy sauce with dill, lemon zest, and Parmesan for a refreshing main course.

# Ingredients:

→ Pasta

01 - 12 oz dried pasta (fettuccine, linguine, or penne)
02 - Salt, as needed for pasta water

→ Sauce

03 - 2 tbsp unsalted butter
04 - 2 cloves garlic, minced
05 - Zest of 1 lemon
06 - ¾ cup plus 1 tbsp heavy cream
07 - 2 tbsp fresh lemon juice
08 - 1 tsp Dijon mustard
09 - 1 tsp salt
10 - ¼ tsp freshly ground black pepper
11 - 1½ oz grated Parmesan cheese
12 - 3 tbsp chopped fresh dill

→ Optional Additions

13 - 1 cup peas (fresh or frozen)
14 - 5 oz smoked salmon, flaked (omit for vegetarian)

# Instructions:

01 - Bring a large pot of salted water to a boil and 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, lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes until slightly thickened.
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 evenly, adding reserved pasta water as needed to achieve a silky consistency.
06 - Stir in chopped dill and peas if using. Toss until combined and heated through.
07 - Adjust seasoning to taste. Serve immediately, garnished with extra dill and flaked smoked salmon if desired.

# Pro Tips:

01 -
  • It comes together faster than takeout, which means weeknight dinners that feel elegant without the effort.
  • The lemon and dill keep it from feeling heavy, so you can eat a full plate and still feel light.
  • It's the kind of recipe where people always ask for seconds because it tastes like you've been cooking for hours.
02 -
  • Don't let the cream boil hard or it can break and look curdled; keep the heat medium and let it simmer gently.
  • Those first 30 seconds of tossing the pasta with the sauce are crucial—that's when the starch from the pasta water emulsifies everything into silk instead of leaving you with a greasy puddle.
  • If you use old, dried-out dill instead of fresh, you've basically made a different dish, and not in a good way.
03 -
  • Reserve your pasta water before draining—that starchy liquid is gold and makes the difference between sauce that coats and sauce that clings.
  • If you're cooking for someone with dairy concerns, use half-and-half instead of heavy cream, or even crème fraîche if you can find it; both give you creaminess without quite as much richness.
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