Pea & Lemon Ricotta Pasta (Printable Version)

A fresh, creamy pasta with ricotta, lemon, and peas. Light, spring-inspired, and ready in just 25 minutes.

# What You’ll Need:

→ Pasta

01 - 14 oz rigatoni

→ Ricotta & Lemon Mixture

02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, finely grated
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

# Step-by-Step Guide:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 4 fl oz of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in boiling water for 2-3 minutes. If using frozen peas, add them during the final 2-3 minutes of pasta cooking time. Drain peas with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated 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, adding reserved pasta water gradually until pasta is evenly coated in silky sauce.
05 - Transfer to serving plates immediately. Top with extra Parmesan cheese, fresh herbs, and additional lemon zest if desired.

# Expert Tips:

01 -
  • It comes together in under 30 minutes but tastes like something you'd linger over at a neighborhood Italian spot
  • The ricotta creates an incredibly silky sauce without any heavy cream or flour
02 -
  • The reserved pasta water is absolutely crucial—it creates the emulsion that transforms ricotta from grainy to velvety
  • Mix the ricotta sauce while the pasta is still cooking so it's ready to receive hot noodles immediately
03 -
  • Room temperature ricotta blends more smoothly into a sauce, so take it out of the fridge while you prep other ingredients
  • If the sauce feels too thick, add pasta water one tablespoon at a time until it reaches that perfect consistency
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