Creamy Dill Pasta Delight (Print View)

A light pasta with fresh dill, lemon zest, and creamy sauce, perfect for an easy, 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 more 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)

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions 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 grated Parmesan, salt, and black pepper. Stir until cheese is melted and sauce is smooth.
05 - Add drained pasta to skillet. Toss to coat, incorporating reserved pasta water as needed to achieve a silky consistency.
06 - Stir in chopped dill and peas if using. Toss until fully combined and heated through.
07 - Adjust seasoning to taste. Serve immediately, garnished with extra dill and smoked salmon if desired.

# Expert Suggestions:

01 -
  • It's ready in 25 minutes but tastes like you've been thinking about it all day.
  • The sauce is silky without feeling heavy, thanks to that balance of cream, lemon, and fresh herbs.
  • It's flexible enough to cook for yourself on a Tuesday or serve to guests on Friday.
02 -
  • Don't add the dill until the very end, or the heat will turn it dull and grassy. Fresh herbs are delicate and deserve respect.
  • Reserved pasta water is not optional—those starch molecules are what transform a heavy cream sauce into something that feels light and clings properly to the pasta.
  • Taste before you serve; salt and acid are adjustable, and this dish needs both to wake up.
03 -
  • Zest your lemon before cutting it—once it's halved, the zester is harder to maneuver and you lose precious zest on the lemon itself.
  • Keep your heat at medium; high heat will make the cream separate and look oily instead of creamy, which is a sad thing to watch happen.
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