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Lemony Dill Pollen Pasta

Lemony Dill Pollen Pasta
This pasta dish is great served with a glazed salmon or sautéed shrimp.

Submitted by: Lonnie R. from Chicago, IL
Yield: 4 servings


Featured in this Recipe

Dill Pollen

Dill Pollen


Bag in Jar, .25 oz


  • 1/4 cup fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons dijon mustard
  • 1-2 fresh garlic cloves, minced
  • 12 ounces pasta noodles
  • 3/4 pound fresh green beans, trimmed and halved
  • 1/2 pound cherry tomatoes, halved
  • 1/2 cup fresh sweet peas (optional)
  • 1/4 cup parmesan cheese, grated
  • salt and pepper to taste
  • garnish fresh herbs

Preparation Instructions:

Whisk together lemon juice, olive oil, dijon mustard, dill pollen and garlic. Season to taste with salt and pepper. Set aside.

Cook pasta. When the pasta only has about 1 minute left to cook add green beans. Cook for the remaining 1 minute. Drain the beans and pasta. (Add shelled, sweet peas with green beans if using.)

In a large bowl combine the pasta, green beans, tomatoes and dressing. Add a pinch of dill pollen for more “dilly-ness” if desired and toss until well combined. Season with parmesan cheese, salt and pepper. Garnish with your favorite herbs like dill, basil, or parsley.


More About This Recipe

I will sometimes add a splash of cream for a creamier texture.

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