Pea & Lemon Ricotta Pasta

The first time I made this pasta was on a random Tuesday when I had nothing in my fridge except ricotta and a bag of frozen peas. I expected something boring, a meal born of laziness, but that bright lemon hit differently. My roommate actually stopped scrolling on her phone and asked what I was making. That is when you know a simple weeknight dinner has succeeded.

Last spring, I made this for my mom who claims to not care much for pasta. She asked for seconds and then requested the recipe before she even left my apartment. The way the sweet peas pop against that tangy lemon ricotta is just something special. It has become my go to for friends who say they are too tired to cook but still want something actually good.

Ingredients

• 400 g rigatoni: The tube shape catches all that creamy sauce in the ridges, though penne works beautifully too
• 250 g ricotta cheese: Whole milk ricotta gives the silkiest result, but part skim still creates a lovely texture
• 1 lemon, zested and 2 tbsp juice: Microplane the zest carefully to avoid the bitter white pith underneath
• 2 tbsp extra virgin olive oil: This helps thin the ricotta while adding that fruity Italian grassiness
• 1 small garlic clove, finely grated: Grating distributes the garlic evenly so no one gets an intense raw bite
• 40 g grated Parmesan cheese: Adds that salty umami depth that balances the bright lemon
• 200 g frozen or fresh green peas: Frozen peas are actually sweeter than fresh out of season and need no prep
• Salt and freshly ground black pepper: Taste as you go because the Parmesan and ricotta already bring salt

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil. You want it to taste like the sea.

Cook the rigatoni:

Add the pasta and cook until al dente, then reserve about 120 ml of the starchy cooking water before draining. This liquid gold is what makes the sauce cling.

Blanch those sweet peas:

Toss the peas into the boiling water during the final 2 to 3 minutes of pasta cooking time. They will turn bright green and tender.

Whisk up your ricotta sauce:

In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until completely smooth and creamy.

Bring it all together:

Add the hot drained pasta and peas directly into the ricotta mixture. Toss vigorously, adding splashes of reserved pasta water until the sauce turns silky and coats every piece.

Serve it up while hot:

Plate immediately with extra Parmesan, fresh herbs, and an additional dusting of lemon zest if you want maximum brightness.

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This pasta has become my secret weapon for those friends who say they are too exhausted to cook. Something about seeing bright green peas and that creamy white sauce makes people feel cared for. My neighbor now requests it every time she has a rough week at work.

Make It Your Own

Once you master the base recipe, the variations are endless. I love adding a handful of fresh mint or basil right at the end for an herbal pop. A pinch of red pepper flakes brings this lovely gentle heat that cuts through the richness.

Perfect Pairings

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemon beautifully. For a complete meal, serve alongside a simple arugula salad dressed with just olive oil and lemon juice to echo those flavors.

Storage And Make Ahead Tips

The ricotta mixture can be prepared up to a day in advance and stored in the refrigerator. Let it come to room temperature before tossing with hot pasta. While leftovers reheat decently, the sauce does thicken up considerably.

• Thin leftover portions with a splash of water or olive oil when reheating
• The pasta continues absorbing sauce, so you may need extra liquid the next day
• This dish is best enjoyed fresh, but the flavors actually develop nicely overnight

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Spring on a plate in under 30 minutes. Sometimes the simplest meals are the ones that stick with us longest.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully in this dish. Simply shell them and blanch in the boiling pasta water for 2-3 minutes until tender. Fresh peas may cook slightly faster than frozen, so taste for doneness.

→ What pasta shapes work best?

Rigatoni's ridges capture the creamy sauce perfectly, but penne, fusilli, or farfalle also work well. Short pasta shapes with texture help the ricotta mixture cling to every bite.

→ Can I make this dairy-free?

Absolutely. Substitute dairy-based ricotta and Parmesan with vegan alternatives. Cashew or almond-based ricotta provides a similar creamy texture, and nutritional yeast or vegan Parmesan adds savory depth.

→ How long will leftovers keep?

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more sauce as it sits, so add a splash of water or olive oil when reheating to restore creaminess.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or white beans pair wonderfully with the lemon-ricotta flavors. Simply cook your protein separately and toss it in with the pasta and sauce before serving.