Creamy Dill Pasta Delight (Printer-friendly)

Velvety pasta with fresh dill, lemon zest, and rich cream sauce for a refreshing meal.

# What You'll Need:

→ 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)

# Steps:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of 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, salt, and black pepper. Stir until cheese melts and sauce is smooth.
05 - Add drained pasta to the skillet and toss to coat thoroughly, adding reserved pasta water as needed to achieve a silky consistency.
06 - Stir in chopped dill and peas if using. Toss until well combined and heated through.
07 - Adjust seasoning to taste. Serve immediately, garnished with extra dill and smoked salmon if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes but tastes like you've been simmering something all afternoon.
  • The sauce is silky without being heavy, with brightness that makes you want another forkful.
  • Fresh dill transforms a simple cream sauce into something that feels intentional and a little luxurious.
02 -
  • Pasta water is not just starch; it's an emulsifier that transforms a broken sauce into something glossy and unified, so never skip saving it.
  • Adding the cream off the heat for a moment prevents the sauce from breaking into greasy puddles when the Parmesan goes in.
03 -
  • Reserve the pasta water before you drain; it's the secret to a glossy, cohesive sauce that clings to every strand.
  • Grate Parmesan fresh and add it off the heat for a smooth sauce instead of one that breaks into grease.
Go Back