Pea & Lemon Ricotta Pasta (Printable)

Creamy ricotta and zesty lemon coat tender rigatoni with sweet green peas in this light, spring-inspired Italian dish ready in 25 minutes.

# What You'll Need:

→ Pasta

01 - 14 oz rigatoni pasta

→ Ricotta & Lemon Mixture

02 - 9 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 - 1.5 oz grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Vegetables

09 - 7 oz frozen or fresh green peas

→ Garnish

10 - Additional grated Parmesan for serving
11 - Fresh basil or mint leaves
12 - Extra lemon zest

# Step-by-Step:

01 - Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water before draining.
02 - Blanch peas in the boiling water for 2-3 minutes during the final minutes of pasta cooking time. Drain along with the pasta.
03 - In a large mixing bowl, whisk together ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until smooth and creamy. Add a splash of pasta water if needed to achieve silky consistency.
04 - Add hot drained pasta and peas directly to the bowl with ricotta mixture. Toss thoroughly, adding reserved pasta water as needed until evenly coated. Serve immediately topped with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Expert Advice:

01 -
  • The ricotta creates this velvety coating that clings to every curve of the rigatoni without feeling heavy
  • You can have this on the table in under 30 minutes but it tastes like something from a restaurant patio
  • The sweet peas and zesty lemon make it impossible not to feel lighter after eating
02 -
  • The pasta water is crucial here it transforms the ricotta from a mixture into an actual sauce that coats
  • Room temperature ricotta blends much more smoothly than cold straight from the fridge
  • Add the reserved pasta water a little at a time once you add too much theres no going back
03 -
  • Microplane your garlic directly into the ricotta mixture for seamless integration
  • If the sauce feels too thick thin it with more pasta water never plain water
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