Lemon Garlic Pasta with Peas and Leeks

This hearty pasta has lots of lemon flavor and lots of veggies, along with goat cheese for a mild creamy texture.  


Made with frozen peas, leeks and lemon, this is an easy and quick pasta perfect on a weeknight for a feel-good dinner in just 30 minutes! 


Lemon Garlic Pasta with Peas and Leeks


  • 1 lb angel hair pasta
  • 2 lemons. Zest from 2 lemons and juice of 2 lemons
  • 4-6 garlic cloves finely chopped
  • 1 tsp black pepper
  • 2-3 leek stalks finely chopped
  • 3-4 cups frozen peas
  • 6 oz creamy goat cheese
  • Olive oil
  • 1 tbsp butter
  • Salt
  • Chili flakes (optional)


  • Cook pasta according to package directions, saving a couple cups of pasta water.
  • In a large pot heat 2 tbsp olive oil plus 1 tbsp butter. Add garlic and let the aroma come through – about 30 seconds. Next add leeks, peas, salt and black pepper, and chili flakes if using.  Cook peas and leeks until tender.
  • Once the veggies are cooked add lemon juice and goat cheese. Add pasta water to make a sauce like consistency. Melt cheese into the veggies until creamy.
  • Next add cooked pasta and toss together.
  • Serve pasta hot with extra black pepper and garnish of lemon zest.

Buon appetito! 🍋🍝

6 thoughts on “Lemon Garlic Pasta with Peas and Leeks”

  1. Per usual, your recipe is making my mouth water. We have a bunch of lemons we need to use up, so I think I found the perfect recipe for it 😉 Thanks so much!

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