Creamy Dill Pasta Dish (Print Version)

Light and velvety pasta with fresh dill, lemon, and creamy sauce for a refreshing main dish.

# Components:

→ 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 more for garnish

→ Optional Additions

12 - 1 cup peas (fresh or frozen)
13 - 150 g smoked salmon, flaked (omit for vegetarian)

# Directions:

01 - Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ½ cup pasta water and drain.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and lemon zest, sautéing 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 and toss to coat, adding reserved pasta water as needed for a silky texture.
06 - Stir in chopped dill and peas if using. Toss until well combined and heated through.
07 - Taste and adjust salt and pepper as needed. Serve immediately garnished with extra dill and smoked salmon if desired.

# Expert Advice:

01 -
  • It comes together in under 25 minutes, so you can have something restaurant-quality on the table before anyone gets too hungry.
  • The fresh dill and lemon keep it feeling light and summery, even though the cream makes it taste indulgent.
  • There's room to improvise—add peas, salmon, or whatever vegetables you have without disrupting the whole thing.
02 -
  • Don't drown the dill in heat or add it too early; it goes bitter and gray if you're not careful, so save it for the very last minute when everything is already warm.
  • The pasta water is your secret weapon for getting that silky sauce to cling to the pasta instead of sliding off; add it slowly and stop when you've got the texture you want.
03 -
  • Reserve your pasta water before you drain—I learned this the hard way when I had to run the pasta under water and ended up with a dish that didn't have the same silky finish.
  • Fresh dill makes all the difference between this tasting like homemade comfort and tasting generic, so it's worth hunting down at the farmer's market if your grocery store is out.
Return