Creamy Dill Pasta Delight (Printer-Friendly)

Velvety pasta with fresh dill, lemon zest, and creamy sauce, perfect for a light, refreshing meal.

# What You'll Need:

→ Pasta

01 - 12 oz dried pasta (fettuccine, linguine, or penne)
02 - Salt 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)

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup pasta water, then drain pasta.
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 grated Parmesan, salt, and black pepper. Stir until cheese melts and sauce is smooth.
05 - Add drained pasta to the skillet. Toss to coat evenly, adding reserved pasta water as needed to achieve a silky consistency.
06 - Stir in chopped fresh dill and peas if using. Toss until well combined and heated through.
07 - Taste and adjust seasoning as needed. Serve immediately, garnished with extra dill and flaked smoked salmon if desired.

# Expert Suggestions:

01 -
  • It comes together in under 25 minutes, which means you can have something restaurant-quality on the table before dinner time turns into a stress.
  • The lemon-dill combination tastes bright and fresh without feeling heavy, even though there's cream involved.
  • It's endlessly adaptable—throw in whatever vegetables or protein you happen to have on hand.
02 -
  • Never skip reserving pasta water—it's the secret to a sauce that actually coats the pasta instead of sliding off into a puddle at the bottom of the bowl.
  • Add the dill at the very end, after the heat is off or at the last moment, because cooking fresh herbs destroys their bright, peppery personality.
  • Freshly grated Parmesan makes an enormous difference; pre-grated cheese contains cellulose that prevents the sauce from being smooth and silky.
03 -
  • Make sure your pasta water is salted properly—this is your only chance to season the pasta itself, so don't be timid about it.
  • Keep the skillet over medium heat when combining everything, not high, so the cream stays silky and the Parmesan melts smoothly.
  • If the sauce seems too thick after adding the pasta, thin it with reserved pasta water one splash at a time rather than adding more cream.
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