Pea & Lemon Ricotta Pasta

Last spring, my friend Marco dropped by unannounced with a bag of fresh peas from his father's garden. We stood in my tiny kitchen, shelling peas and catching up, when he mentioned his nonna's trick of mixing ricotta with whatever was in season. That afternoon became one of those perfect cooking memories where nothing was measured but everything tasted exactly right.

I made this again during a particularly gray Tuesday evening when my roommate was recovering from a bad cold. Something about the bright green peas and sunny lemon flavor seemed to lift the whole mood of the apartment. She sat at the counter watching me cook, and by the time we sat down to eat, she was already looking better.

Ingredients

• 400 g rigatoni: The ridged tubes catch the creamy sauce perfectly, and I love how substantial they feel in every bite
• 250 g ricotta cheese: Whole milk ricotta makes the sauce luxurious, but even part-skim works beautifully here
• 1 lemon, zested and juiced: Both the zest and juice are essential for that bright, aromatic flavor that makes this dish sing
• 2 tbsp extra-virgin olive oil: This helps emulsify the sauce and adds that lovely fruity Italian olive flavor
• 1 small garlic clove, finely grated: Grating releases more flavor than mincing and distributes it evenly throughout the sauce
• 40 g grated Parmesan cheese: Adds a salty, umami depth that balances the fresh ricotta and bright lemon
• 200 g green peas: Fresh peas are divine in season, but frozen work perfectly and are often sweeter

Instructions

Boil your pasta water generously:

Bring a large pot of well-salted water to a rolling boil, then add your rigatoni and cook until it has that perfect bite

Add the peas at the right moment:

Drop frozen peas into the boiling water during the last 2-3 minutes of pasta cooking time, or blanch fresh peas for just 2 minutes until bright green

Whisk up your creamy sauce base:

In a large serving bowl, mix ricotta with lemon zest, juice, olive oil, grated garlic, Parmesan, salt, and plenty of black pepper until smooth

Combine everything while hot:

Reserve that precious pasta water, drain the pasta and peas together, then immediately toss everything in the ricotta bowl

Adjust and serve immediately:

Add splashes of the reserved pasta water until the sauce becomes silky and coats each piece of pasta beautifully

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This recipe became my go-to for dinner parties after I served it at my first apartmentwarming. People kept asking for the recipe, surprised something so simple could taste so elegant and restaurant-worthy. Now it's become a signature dish that somehow works for both casual weeknights and special occasions.

Making It Your Own

Sometimes I add a handful of fresh mint leaves instead of basil, which pairs beautifully with both the peas and lemon. During colder months, I've been known to add a pinch of red pepper flakes for warmth that really wakes up the palate. The beauty of this dish is how forgiving it is, so feel free to play with herbs and spices.

Perfect Pairings

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the bright flavors beautifully. I also love serving this with a simple arugula salad dressed with just olive oil and lemon to echo those fresh flavors. For a more substantial meal, grilled shrimp or chicken breast on the side turns it into something feast-worthy.

Make-Ahead Wisdom

You can mix the ricotta sauce up to a day ahead and store it in the refrigerator, but bring it to room temperature before using. The peas can be blanched ahead too, though they're best when freshly cooked. Everything else happens so quickly that there's really not much benefit to prepping further in advance.

• Grate your lemon zest and garlic ahead of time to make the final assembly even faster
• If you must wait before serving, keep some extra pasta water handy to loosen the sauce before eating
• The dish reheats surprisingly well with a splash of water and a quick toss in a warm pan

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Every time I make this pasta, I'm reminded that the simplest ingredients, treated with a little care, can create something magical. Hope this bright, creamy bowl of spring brings you as much joy as it's brought me.

Recipe Questions & Answers

→ How do I achieve a silky sauce coating?

Reserve pasta cooking water before draining—this starchy liquid is key to achieving a creamy, silky sauce. Add it gradually while tossing the hot pasta with the ricotta mixture until you reach your desired consistency.

→ Can I use dried peas instead of frozen?

Yes, but dried peas require advance soaking and longer cooking time. For convenience, frozen peas work beautifully and maintain their bright color and tender texture when blanched for 2-3 minutes.

→ What pasta shapes work best for this dish?

Rigatoni's ridges beautifully catch the creamy sauce. Penne and fusilli are excellent alternatives that hold the ricotta mixture equally well. Avoid very thin pasta like angel hair, which may clump.

→ How can I make this dish vegan?

Substitute ricotta and Parmesan with quality plant-based alternatives. Use extra-virgin olive oil as your base, and ensure the pasta is egg-free. The lemon and garlic flavors remain vibrant and satisfying.

→ Can I prepare components ahead of time?

Yes. Combine the ricotta mixture up to 2 hours ahead and refrigerate. Cook the pasta and peas fresh just before serving, then combine everything immediately for the best texture and temperature.

→ What garnishes enhance this dish?

Fresh basil or mint leaves add brightness, while additional lemon zest intensifies citrus notes. Toasted pine nuts provide crunch, and a pinch of chili flakes brings subtle heat. Fresh Parmesan shavings finish it beautifully.