Herby Spaetzle with Creamy Lemon Sauce

Name: Herby Spaetzle with Creamy Lemon Sauce
Cuisine: European
Ingredients: 1 tsp olive oil; 4 cups all-purpose flour; 1 1/2 tsp chopped fresh rosemary; 1 Tbsp copeed fresh thyme; 1/2 tsp chopped fresh sage; kosher salt; 4 egg yolks from large eggs; 2 cups whole milk; 1 cup frozen peas; 1 lemon (zest of 1 lemon + 2 Tbsp of juice); 1/2 cup heavy cream; 3 Tbsp unsalted butter; 3 oz hard salty cheese (such as Manchego or vegetarian Parmesan), (shredded); 1/2 tsp red pepper flakes (+ more if you like a bit more heat); salt and pepper, (to taste)

Instructions

This Herby Spaeztle recipe comes from Scott Conant's new cookbook, Peace Love and Pasta. I've added a Creamy Lemon Sauce and peas to make this a hearty and comforting vegetarian main dish. (Please note that Peace Love and Pasta was sent to me as a promo copy from Abrams Books.)

Updated at: Fri, 09 Oct 2026 07:53:20 GMT