Pea & Lemon Ricotta Pasta (Printable)

Fresh and vibrant pasta featuring creamy ricotta, zesty lemon, and sweet green peas. Light, spring-inspired, and ready in minutes.

# Ingredient List:

→ Pasta

01 - 14 oz rigatoni pasta

→ 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 minced
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 following package directions. Reserve 4 fl oz of pasta cooking water before draining.
02 - Blanch peas in the boiling water for 2-3 minutes, adding them during the final 2-3 minutes of pasta cooking if using frozen peas. Drain with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, minced garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add a splash of reserved pasta water if needed to achieve desired consistency.
04 - Add hot drained pasta and peas directly to the ricotta mixture. Toss thoroughly, gradually adding reserved pasta water until pasta is evenly coated in silky sauce.
05 - Divide among serving bowls and top with extra Parmesan, fresh herbs, and additional lemon zest as desired. Serve immediately.

# Expert Suggestions:

01 -
  • The ricotta creates this velvety sauce that clings to every piece of pasta without any heavy cream or butter
  • It hits that perfect balance of rich and fresh, making it work equally well for Tuesday nights or dinner with friends
02 -
  • The ricotta sauce thickens quickly as it cools, so have your pasta water ready and work fast while everything is hot
  • Grating the garlic instead of mincing prevents any raw biting chunks and distributes flavor more evenly
03 -
  • Room temperature ricotta blends more easily, so take it out of the fridge while you prep your other ingredients
  • Don't skip the pasta water, the starch is what transforms ricotta from a spread into a silky coating sauce
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