Pea & Lemon Ricotta Pasta (Printable)

Fresh, creamy pasta with ricotta, lemon zest, and tender peas. A light Italian-inspired dish ready in just 25 minutes.

# What You Need:

→ Pasta

01 - 14 oz rigatoni pasta

→ Ricotta & Lemon Mixture

02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.4 oz grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Vegetables

09 - 7 oz frozen or fresh green peas

→ Garnish

10 - Extra grated Parmesan cheese for serving
11 - Fresh basil or mint leaves optional
12 - Lemon zest optional

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 4 fluid ounces of pasta cooking water before draining.
02 - Blanch peas in boiling water for 2 to 3 minutes, adding them during the last 2 to 3 minutes of pasta cooking time if using frozen peas. Drain with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add a splash of pasta water if needed to loosen the mixture.
04 - Add hot drained pasta and peas directly to the bowl with ricotta mixture. Toss well, adding reserved pasta water as needed until pasta is evenly coated in silky sauce.
05 - Transfer to serving plates immediately. Top with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Expert Suggestions:

01 -
  • The ricotta creates this incredibly velvety sauce that clings to every tube of pasta without any heavy cream or butter
  • It comes together in the time it takes to boil water, making it perfect for those weeknights when you want something special but effortless
  • The brightness of lemon cuts through the richness, making each bite feel light and春天的
02 -
  • The ricotta sauce will look thick and almost curdled at first, but keep tossing with hot pasta water and it transforms into something impossibly creamy
  • Room temperature ricotta mixes more smoothly than cold from the fridge, so take it out while you bring water to a boil
  • This dish waits for no one because the sauce thickens quickly as it cools, so have everyone at the table before you toss
03 -
  • Save more pasta water than you think you need, about a full cup, because this sauce really benefits from the starchy liquid
  • Use a microplane or fine grater for both the lemon zest and garlic, as this incorporates them more seamlessly into the ricotta
  • Season generously with salt and pepper, as the ricotta needs proper seasoning to really shine as a sauce
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