Pin It The first time I made this pasta, I was drowning in deadline stress and needed something that would feel like a proper meal without requiring actual brain power. My friend had dropped off a tub of ricotta that morning, and there were frozen peas knocking around in the freezer. Twenty minutes later, I was sitting on my kitchen floor eating straight from the mixing bowl, genuinely confused by how something this simple could taste this bright and alive. Now it's my go-to when I want dinner to feel like an actual event instead of just fuel.
Last spring, I made this for my sister who claimed she hated ricotta. She watched me mix the lemon and garlic into the cheese, looking thoroughly unimpressed. Two bowls later, she was asking for the recipe and googling whether ricotta freezes well. There's something about how the lemon cuts through the creaminess that makes people forget they're eating cheese pasta.
Ingredients
- 400 g rigatoni: The ridges and hollow centers catch all that creamy ricotta sauce, but penne or fusilli work perfectly too
- 250 g ricotta cheese: Whole milk ricotta gives you that luxurious texture, though part-skim still yields a silky sauce
- 1 lemon: You'll need both the zest for aromatic brightness and juice for acid, so choose one that feels heavy for its size
- 2 tbsp extra-virgin olive oil: This helps thin the ricotta into a sauce consistency while adding fruitiness
- 1 small garlic clove: Finely grating it means no harsh bits, just a gentle hum of flavor throughout
- 40 g grated Parmesan: Adds umami depth that balances the fresh lemon and sweet peas
- 200 g green peas: Frozen work beautifully here, but fresh peas during spring season are revelatory
Instructions
- Get your water going:
- Bring a large pot of salted water to boil and cook rigatoni until al dente, reserving 120ml of pasta water before draining
- Blanch those peas:
- Toss frozen peas into the boiling water during the last 2-3 minutes of pasta cooking time, then drain everything together
- Build your sauce base:
- In a large mixing bowl, whisk ricotta with lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt and pepper until silky smooth
- Bring it together:
- Add hot pasta and peas directly to the ricotta mixture, tossing vigorously and splashing in reserved pasta water until you have a glossy, coating sauce
- Finish with flourish:
- Serve immediately with extra Parmesan, fresh herbs like basil or mint, and another dusting of lemon zest if you're feeling fancy
Pin It This became a weekend regular during my first apartment, mostly because it felt fancy enough for Saturday but used ingredients I always kept stocked. My roommates started leaving their ricotta containers out on the counter as a hint.
Making It Your Own
I've discovered that a pinch of red pepper flakes transforms this into something entirely different, adding gentle heat that plays beautifully with the creamy ricotta. Sometimes I'll add a handful of toasted pine nuts or walnuts for crunch, especially when I want it to feel more like a main course for company.
Timing Is Everything
The real trick is having your ricotta mixture ready before the pasta hits the water. That way you can toss everything together immediately while the pasta is screaming hot, which helps the cheese melt into a proper sauce instead of sitting in clumps. I've learned this the hard way by prepping too early and ending up with grainy ricotta blobs instead of that silky texture.
Leftovers Love
This pasta actually reheats surprisingly well, though I recommend splashing in some water before microwaving and giving it a good stir to loosen the sauce. The peas stay sweet and bright even the next day, making it perfect for meal prep or accidental lunch portions.
- Transfer leftovers to an airtight container and refrigerate within two hours of cooking
- Add a tablespoon of water or olive oil when reheating to revive the sauce consistency
- The flavors actually deepen overnight, so don't be afraid to make extra
Pin It There's something deeply satisfying about a recipe that tastes like spring but works year-round, ready in the time it takes to boil water and cook pasta. Even on the most chaotic evenings, this manages to feel like a small celebration.
Recipe Questions & Answers
- → Can I use dried pasta instead of rigatoni?
Yes, absolutely. You can substitute with penne, fusilli, or any medium-sized pasta. Adjust cooking time according to your pasta's package instructions while maintaining the al dente texture.
- → What if I don't have fresh ricotta?
Whole milk ricotta works beautifully as a substitute. Avoid low-fat varieties as they can result in a less creamy sauce. You can also use whipped goat cheese or mascarpone for similar results.
- → How do I make this vegan?
Replace ricotta with vegan ricotta alternatives and use plant-based Parmesan. The lemon and peas will still provide wonderful flavor and texture. Some prefer adding nutritional yeast for extra umami depth.
- → Why is pasta water important in this dish?
Pasta water contains starch that emulsifies with the olive oil and ricotta, creating a silky, cohesive sauce that clings to every strand. It's the key to achieving restaurant-quality texture without cream.
- → Can I prepare components ahead of time?
Yes. The ricotta mixture can be prepared up to 2 hours ahead and refrigerated. Bring it to room temperature before tossing with hot pasta. However, assemble just before serving for best texture and flavor.
- → What pairs well with fresh herbs beyond basil?
Mint adds a refreshing twist, dill complements the lemon beautifully, and even a small amount of tarragon brings subtle anise notes. Fresh parsley provides a classic finishing touch if you prefer milder herbs.