Pea & Lemon Ricotta Pasta (Print View)

Fresh, creamy pasta with ricotta, lemon, and peas. A light, vibrant dish ready in just 25 minutes.

# What You’ll Need:

→ Pasta

01 - 14 oz rigatoni

→ Ricotta & Lemon Mixture

02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tbsp fresh lemon juice
05 - 2 tbsp 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 4 fl oz of pasta cooking water before draining.
02 - While the pasta cooks, blanch the peas in the boiling water for 2 to 3 minutes. If using frozen peas, add them during the last 2 to 3 minutes of pasta cooking time. 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 reserved pasta water if needed to loosen the mixture.
04 - Add hot drained pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved pasta water as needed until the pasta is evenly coated in a silky sauce.
05 - Transfer to serving bowls and serve immediately, topped with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Expert Advice:

01 -
  • Everything comes together in the time it takes to boil pasta, no separate sauce making required
  • The ricotta creates an incredibly silky coating without any cream or butter
  • Fresh lemon makes each forkful taste like sunshine on a plate
02 -
  • The pasta water is crucial for getting that restaurant style silky texture, do not skip reserving it
  • The ricotta sauce thickens quickly as it cools, so serve immediately and keep extra pasta water handy
03 -
  • Let the ricotta come to room temperature before mixing for a smoother sauce
  • A pinch of red pepper flakes adds a gentle warmth that complements the lemon beautifully
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