Green tea is usually enjoyed as a drink, but its fresh aroma and gentle bitterness can also bring something special to everyday cooking. This Japanese Green Tea Lemon Butter Pasta combines the richness of butter and Parmesan cheese with the bright freshness of lemon and the delicate character of loose leaf Japanese green tea. The result is a light yet satisfying pasta dish with a uniquely Japanese touch. It's also easy to make. No frying pan is needed—simply toss everything together in a bowl with the freshly cooked pasta.
Whether you're looking for a new way to enjoy green tea or simply want a quick and flavorful meal, this recipe is an easy way to bring Japanese tea into your kitchen.
Which Green Tea Should You Use?
There are many different types of Japanese green tea, each with its own unique character. We especially recommend sencha, kabusecha or gyokuro for this recipe, as their fresh, delicate flavors pair beautifully with lemon. However, almost any green tea you have at home can be used.
Older Green Tea or Fresh Shincha?
If you have an older green tea that has been sitting on your shelf, try adding it to the pasta cooking water. It's an easy way to make use of tea leaves while infusing the pasta with a subtle tea aroma. For the sauce, we recommend using fresh 2026 Shincha. Combined with butter, lemon, and Parmesan cheese, Shincha's bright aroma and vivrant character can truly shine. The citrus and butter help highlight the tea's natural sweetness and fresh green notes, creating a uniquely Japanese twist on a classic pasta dish.
Whether you're using up an older tea or opening a newly arrived bag of Shincha, this recipe is a delicious way to experience the many expression of Japanese green tea.
Japanese Green Tea Lemon Butter Pasta Recipe
Ingredients (2 servings)
Pasta
- 160g (5.6oz) pasta
- Water for boiling
- Salt, for the pasta water
- 1 tablespoon loose leaf green tea or 2 green tea bags
Sauce
- 40g (1.4oz / about 3 tablespoons) butter
- Juice of 1 lemon
- 2 teaspoons loose leaf green tea, lightly crushed with your fingers
- 2-3 tablespoons grated Parmesan cheese, plus extra for garnish.
- Freshly ground black pepper
- Salt, to taste
- Pasta cooking water, as needed
To serve
- Lemon zest
- Freshly ground black pepper
- Extra Parmesan cheese
Instructions
- Bring a large pot of water to a boil. Reduce the heat to low, then add salt and green tea. Add the pasta and cook according to the package instructions. Lowering the heat before adding the tea helps preserve its delicate aroma.
- While the pasta cooks, place the butter in a large heatproof bowl. Set the bowl over the pot of cooking pasta water so the gentle steam can melt the butter.
- Add the lemon juice, Parmesan cheese and crushed green tea leaves to the melted butter. Stir to combine.
- Add the cooked pasta to the bowl and toss well.
- Add a little pasta cooking water as needed, stirring until the sauce becomes smooth and lightly coats the pasta. Adjust seasoning with salt if needed.
- Serve immediately.
Enjoy your meal, and savor the fresh character of Japanese green tea.
Featured Green Tea For This Recipe
While selected for this recipe, each of these teas is also delicious to drink on its own.
0970.S5 Sasaki Tea Farm: Mainichi - Shizuoka Fukamushicha Green Tea
Fukamushi-sencha is steamed longer than regular green tea, making the leaves softer and finer. It can be added to the pasta easily without much crushing.
Grown in the mountains of Kyusyu at elevation of 600 meters, this sencha has a refreshing flavor with a smooth sweetness and gentle umami.
Made from shade grown tea leaves, this kabusecha offers a mellow, sweet flavor that pairs beautifully with this pasta.
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