Pin This Last spring, I found myself staring at a fridge full of ricotta and a bag of peas, wondering what magic could happen between them. The lemon tree on my balcony was bursting with fruit, and something about that bright yellow against the creamy white cheese just clicked. I tossed everything together with some rigatoni on a Tuesday night when cooking felt like too much effort, but eating well still mattered. My roommate walked in mid-toss, caught the citrusy waft from the kitchen, and asked what restaurant I'd ordered from. That's when I knew this unassuming combination was something special.
I made this for my grandmother during one of her visits, watching skeptically as she eyed the green peas suspiciously. She's the kind of cook who measures by feel and never follows recipes, so seeing me carefully zest a lemon into ricotta made her raise an eyebrow. One bite in, she nodded slowly and asked for the recipe, which is basically her highest form of culinary praise. Now she makes it for her bridge club, telling them it's an old family secret.
Ingredients
- 400 g rigatoni: The ridges and tube shape catch every bit of the creamy sauce, though penne or fusilli work perfectly fine too
- 250 g ricotta cheese: Whole milk ricotta creates the silkiest sauce, but part-skim still delivers beautiful creaminess
- 1 lemon, zested plus 2 tbsp juice: Use a microplane for the finest zest, avoiding the bitter white pith underneath
- 2 tbsp extra-virgin olive oil: This bridges the ricotta and lemon together, adding that signature Italian richness
- 1 small garlic clove, finely grated: Grating releases more flavor than mincing and ensures no sharp bits in every bite
- 40 g grated Parmesan cheese: Adds a salty depth that balances the bright lemon and sweet peas
- 200 g frozen or fresh green peas: Frozen peas work beautifully here and are often sweeter than fresh out of season
Instructions
- Get your water working:
- Bring a large pot of generously salted water to boil—this is your only chance to season the pasta itself
- Cook the pasta:
- Add rigatoni and cook until al dente, reserving 120 ml of that starchy cooking water before draining
- Blanch the peas:
- Drop peas into the boiling water during the last 2–3 minutes of pasta cooking time, then drain everything together
- Whisk the sauce:
- Combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper in a large mixing bowl until smooth
- Bring it together:
- Add hot pasta and peas to the ricotta mixture, tossing vigorously and adding pasta water as needed for that perfect silky coating
Pin This This pasta has become my go-to for impromptu dinner parties because it looks impressive but requires almost no active cooking time. I love setting everything out on the table and letting people serve themselves, watching as they discover each bright, creamy bite. Something about the green peas against the pale sauce makes even a weeknight Tuesday feel like a small celebration.
Making It Your Own
A handful of toasted pine nuts or walnuts adds incredible crunch and transforms this from simple to sophisticated. Sometimes I'll add arugula at the very end, letting it wilt slightly in the residual heat for a peppery kick that cuts through the richness.
Serving Suggestions
A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with the lemon and ricotta. A simple green salad with a bright vinaigrette on the side makes this feel like a complete meal without much extra effort.
Make Ahead Wisdom
The ricotta mixture can be prepared up to a day in advance and stored in the refrigerator, though you may need to loosen it with extra pasta water when tossing. Leftovers reheat surprisingly well with a splash of water to bring back that silky consistency.
- Add fresh herbs right before serving so they stay vibrant and dont wilt
- Grate extra lemon zest over each bowl for an aromatic finish
- Keep some extra pasta water on hand even after serving in case the sauce tightens up
Pin This There's something deeply comforting about a pasta dish that celebrates simple ingredients treated with respect. This recipe reminds me that sometimes the most satisfying meals come from trusting the combination of good things rather than complicated techniques.
Recipe FAQs
- → Can I use a different pasta shape?
Absolutely. While rigatoni works beautifully with this creamy sauce, penne and fusilli are excellent alternatives. Choose shapes that hold sauce well.
- → Should I use fresh or frozen peas?
Both work equally well. Fresh peas offer delicate flavor, while frozen peas are convenient and maintain their sweetness. Blanch for 2-3 minutes either way.
- → How do I make this sauce silky and smooth?
Mix ricotta with lemon juice, zest, and olive oil until creamy. Reserve pasta water and add it gradually while tossing—the starch thickens and emulsifies the sauce beautifully.
- → Can I prepare this ahead of time?
Best served immediately, but you can prepare the ricotta mixture up to 4 hours ahead. Cook pasta fresh and combine just before serving for optimal texture.
- → How do I adapt this for dietary restrictions?
For vegan versions, substitute ricotta and Parmesan with plant-based alternatives. The method remains the same—quality vegan ricotta creates an equally creamy sauce.