Creamy Dill Pasta (Printable Version)

A light and velvety pasta with fresh dill, lemon zest, and a rich cream sauce, perfect anytime.

# Needed Ingredients:

→ 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, plus extra for garnish

→ Optional Additions

13 - 1 cup peas (fresh or frozen)
14 - 5¼ oz smoked salmon, flaked (omit for vegetarian)

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package 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 - Add heavy cream, lemon juice, and Dijon mustard to skillet. Simmer gently for 2 to 3 minutes until slightly thickened.
04 - Incorporate Parmesan cheese, salt, and pepper. Stir until cheese melts and sauce is smooth.
05 - Add drained pasta to skillet. Toss to coat, adding reserved pasta water as needed to achieve a silky consistency.
06 - Stir in chopped dill and peas if used. Toss until evenly combined and heated through.
07 - Taste and adjust seasoning as desired. Serve immediately, garnished with extra dill and smoked salmon if preferred.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you fussed over it for hours.
  • The lemon and dill combination makes you feel like you're eating something from a fancy restaurant kitchen, not your own stovetop.
  • Cream sauce this silky usually intimidates home cooks, but this one is genuinely foolproof.
02 -
  • Never add cold cream directly to a hot pan—let it warm gently or it can separate and look curdled instead of silky.
  • The pasta water isn't just for thinning; its starch actually helps the sauce cling to the noodles and taste more integrated.
  • Fresh dill added at the end tastes herbaceous and bright, but if you stir it in early, it fades into the background completely.
03 -
  • Grate your lemon zest before juicing so you don't accidentally zest over the juice—the oils stay separate and brighter that way.
  • Keep your heat at medium, never high; a gentle simmer means the cream stays silky instead of breaking into an oily mess.
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