Pea & Lemon Ricotta Pasta

The first time I made this pasta was on a Tuesday evening when my kitchen counters were covered in tax documents and I needed something that felt like spring but wouldnt require another thought. The brightness of that lemon hitting the ricotta was such a relief, like someone had opened a window in a stuffy room.

Last spring my sister came over exhausted from work and I put this in front of her without saying much. She took one bite, closed her eyes, and said this tastes exactly like what Ive been needing all week. Sometimes food just hits different.

Ingredients

• 400 g rigatoni: These ridges catch the creamy sauce perfectly though penne works in a pinch
• 250 g ricotta cheese: Whole milk ricotta gives you that luxurious texture but part skim still performs beautifully
• 1 lemon: Both zest and juice are non negotiable here theyre what makes the whole dish sing
• 2 tbsp extra virgin olive oil: This bridges the gap between the ricotta and pasta water creating silkiness
• 1 small garlic clove: Grating it raw means you get all the flavor without any harsh bites
• 40 g grated Parmesan: Adds umami depth that keeps the bright flavors grounded
• 200 g green peas: Frozen peas work exceptionally well here and save you the shucking time

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook rigatoni until al dente reserving that 120 ml of pasta water before draining.

Cook the peas:

Toss frozen peas into the boiling water during the last 2 to 3 minutes of pasta cooking time then drain everything together.

Make the magic sauce:

Whisk ricotta lemon zest lemon juice olive oil grated garlic and Parmesan in a large bowl until smooth and creamy.

Bring it all together:

Add hot pasta and peas directly to the ricotta mixture tossing vigorously and adding pasta water as needed until coated.

Finish with flair:

Serve immediately with extra Parmesan fresh herbs and another hit of lemon zest if you want to keep things bright.

Save

This pasta has become my go to when friends have babies or need a pick me up because it transports people somewhere better even just for twenty minutes.

Making It Your Own

A handful of toasted pine nuts adds incredible crunch and makes the dish feel special though its completely optional. Sometimes I tuck in some fresh spinach leaves right at the end letting them wilt from the residual heat.

Timing Is Everything

Have your ricotta mixture ready before the pasta hits the water because this dish comes together fast and wants to be eaten immediately. The sauce tightens up quickly so plan to serve straight from the mixing bowl.

Serving Suggestions

A simple arugula salad dressed with olive oil and balsamic cuts through the creaminess perfectly. Crusty bread is always welcome but honestly this pasta satisfies on its own.

• Grate extra lemon zest over each bowl at the table for maximum fragrance
• Fresh mint leaves make this sing in ways basil never quite does
• A cracked black pepper finish is not optional it makes the lemon pop

Save

Theres something about this pasta that makes even ordinary Tuesdays feel worth celebrating.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Shell them and blanch for 2-3 minutes in boiling water until tender. Fresh peas may need slightly less cooking time than frozen.

→ What pasta shapes work best?

Rigatoni, penne, fusilli, or other short pasta shapes with ridges are ideal for catching the creamy sauce. Choose pasta with texture to help the ricotta mixture cling.

→ Can I make this vegan?

Absolutely. Substitute dairy ricotta with vegan cashew or almond-based ricotta and use nutritional yeast or vegan Parmesan alternative in place of traditional Parmesan.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore the creamy consistency. The pasta may absorb more sauce over time.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or white beans make excellent additions. Keep portions light to maintain the dish's fresh, spring character. Pan-seared salmon also pairs wonderfully.

→ Why reserve pasta cooking water?

The starchy pasta water helps emulsify the ricotta mixture into a silky, cohesive sauce that coats each piece of pasta. It's essential for achieving the right consistency.