Creamy Dill Pasta Dish (Print View)

Light, creamy pasta with fresh dill, lemon zest, and silky sauce for a flavorful 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 (optional)

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
02 - Melt unsalted 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, fresh lemon juice, and Dijon mustard. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
04 - Add grated Parmesan, salt, and freshly ground black pepper. Stir until the cheese melts and the sauce becomes smooth.
05 - Add the drained pasta to the skillet and toss to coat. Use 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 if necessary. Plate immediately and garnish with extra dill and flaked smoked salmon if desired.

# Expert Insights:

01 -
  • It comes together in under thirty minutes, which means you can actually make it on a weeknight without stress.
  • The lemon and dill combination tastes unexpectedly sophisticated, like you've unlocked some secret the fancy restaurants have been keeping.
  • The sauce is forgiving—if you mess up the ratio slightly, a splash of pasta water fixes everything.
02 -
  • The sauce will look thin at first, but it continues to set as the pasta cools slightly—don't panic and dump in extra cream.
  • Pasta water is liquid gold; those starch molecules are what keeps the sauce clinging to the noodles instead of sliding off.
  • If the sauce breaks or looks separated, whisk in a tablespoon of cold cream or milk and it will come right back together.
03 -
  • Don't cook the sauce ahead of time—cream sauces are best made fresh and served immediately, as they thicken and become less silky if they sit.
  • A tiny pinch of nutmeg stirred into the cream before it hits the pan does something subtle and sophisticated, lifting the entire dish without announcing itself.
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