Pea & Lemon Ricotta Pasta

The smell of lemon zest hitting grated garlic still makes my kitchen feel like spring, no matter the season. I discovered this combination during a particularly gray March when I was craving something bright but didn't have the energy for an elaborate sauce. The ricotta creates this incredible creamy base without any heavy cream, and the peas add just the right amount of sweetness. Now it's become my go-to when I want restaurant-quality pasta in under 30 minutes.

Last summer, my sister came over after a terrible day at work, and I threw this together using whatever I had in the fridge. She took one bite and actually went quiet for a full minute, which is saying something. Now she requests it every time she visits, claiming it's the only pasta that doesn't make her feel heavy afterward. We've started making it together while catching up, and the ritual of zesting the lemon has become our favorite part.

Ingredients

• 400 g rigatoni: The ridges capture the creamy ricotta sauce beautifully, though penne works in a pinch
• 250 g ricotta cheese: Whole milk ricotta creates the silkiest sauce, but part-skim still delivers great flavor
• 1 lemon: Both zest and juice are essential for that bright, fresh kick that cuts through the richness
• 2 tbsp extra-virgin olive oil: Helps create that luxurious mouthfeel while adding fruity depth
• 1 small garlic clove: Finely grated garlic melts into the sauce better than minced, avoiding harsh raw bits
• 40 g grated Parmesan cheese: Adds umami and salty depth that balances the sweet peas
• 200 g green peas: Frozen peas work perfectly here and actually maintain their sweetness better than fresh out of season

Instructions

Boil the pasta water generously:

Salt your water like the sea; this is your only chance to season the pasta itself, and those starchy salty waves become part of your sauce later

Cook pasta and blanch peas together:

Drop frozen peas into the boiling water during the pasta's last 2 to 3 minutes so everything finishes at once and the peas turn bright green

Whisk up your ricotta base:

Combine ricotta, lemon zest, juice, olive oil, grated garlic, Parmesan, salt, and pepper until completely smooth

Bring everything together in the bowl:

Empty that hot pasta and peas directly into your ricotta mixture, tossing vigorously and splashing in pasta water until the sauce turns glossy and clings to every tube

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This pasta has become my default contribution to potlucks because it holds its temperature beautifully and always prompts requests for the recipe. There's something about the combination of creamy ricotta and zesty lemon that makes people take smaller, slower bites as if trying to solve a delicious mystery.

Make It Your Own

Don't be afraid to add a handful of fresh mint or basil at the end; the herbs completely transform the dish and make it feel even more special. Sometimes I throw in toasted pine nuts for crunch, especially when serving this for dinner guests.

Perfect Pasta Every Time

I've learned that rigatoni's ridges really do make a difference here, trapping more of that delicate ricotta sauce than smoother pasta shapes. The key is pulling the pasta from the water while it still has a tiny bit of bite, since it continues cooking in the hot sauce.

Getting Ahead

You can mix the ricotta sauce up to a day ahead and store it in the refrigerator, though you may need to add an extra splash of pasta water when tossing. Let it come to room temperature before using for the creamiest result.

• Grate your garlic directly into the ricotta mixture using a microplane for the smoothest incorporation
• Save some extra Parmesan and lemon zest for finishing; that fresh hit on top makes all the difference
• Work quickly once the pasta is drained so the heat helps everything emulsify properly

Save

This is the pasta dish that proves simple ingredients treated with care can outcompete anything that takes hours to prepare.

Recipe Questions & Answers

→ Can I use fresh peas instead of frozen?

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

→ What other pasta shapes work well?

Penne, fusilli, or farfalle are excellent alternatives that hold the creamy sauce nicely. Short pasta with ridges or tubes helps capture the ricotta mixture. Even spaghetti works if you prefer a more traditional presentation.

→ Can I make this dish ahead?

The ricotta mixture can be prepared up to a day in advance and stored in the refrigerator. However, it's best to toss the sauce with hot pasta just before serving, as the sauce can become thick when cold. Reheat gently with a splash of pasta water to restore creamy consistency.

→ Is this suitable for meal prep?

This pasta can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to loosen the sauce, as the ricotta tends to absorb into the pasta overnight. Microwave or reheat gently on the stovetop.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or pan-seared salmon would pair wonderfully with the lemon-ricotta sauce. For a vegetarian protein boost, consider adding white beans, toasted pine nuts, or a handful of walnuts for extra texture and substance.

→ What herbs work best as garnish?

Fresh basil adds a sweet, peppery note that complements the lemon beautifully. Mint provides a refreshing brightness that echoes the spring flavors. Chives or fresh parsley also work well if you prefer a milder herbal finish.