Save The first time I made this pasta was during a sudden spring downpour when I needed something bright and comforting but didn't want to brave the grocery store. I found frozen peas in the back of my freezer and a container of ricotta I'd bought for lasagna that never happened. That rainy evening accident turned into one of my favorite weeknight meals.
Last summer my friend Sarah dropped by unexpectedly and I threw this together while we caught up on her porch. She kept asking what made the sauce taste so bright and fresh, half certain I'd added some secret ingredient. The look on her face when I told her it was just good ricotta and a generous amount of lemon was absolutely priceless.
Ingredients
- 400 g rigatoni: The ridges catch the creamy sauce perfectly, though penne works beautifully too
- 250 g ricotta cheese: Whole milk ricotta gives you that luxurious texture you really want here
- 1 lemon, zested and juiced: Use a microplane for the zest to get just the yellow part without any bitter pith
- 2 tbsp extra virgin olive oil: This helps emulsify the sauce into something silky and coating
- 1 small garlic clove, finely grated: Grating distributes the garlic flavor evenly without any harsh chunks
- 40 g grated Parmesan cheese: Adds that salty depth that balances the citrus beautifully
- 200 g frozen or fresh green peas: Frozen work just fine here and add the sweetest little bursts of freshness
Instructions
- Cook the pasta to perfection:
- Bring a large pot of generously salted water to boil and cook your rigatoni until al dente, reserving that starchy pasta water before draining
- Blanch the peas:
- Toss them into the boiling water during the last 2 to 3 minutes of pasta cooking time so they turn bright green and tender
- Whisk together the base:
- In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until smooth
- Bring it all together:
- Add the hot pasta and peas directly into the ricotta mixture, tossing well and adding pasta water as needed for a silky coating
- Serve it up:
- Plate immediately while it's steaming hot, topped with extra Parmesan, fresh herbs, and another hit of lemon zest
Save This dish became my go to when I moved into my first apartment and wanted something that felt fancy enough for dinner guests but simple enough for Tuesday night alone. There's something about the combination of creamy and bright that just works.
Making It Your Own
I've discovered that adding a pinch of red pepper flakes right into the ricotta mixture gives this incredible warmth that balances the lemon. Sometimes I'll toast pine nuts in a dry pan until golden and scatter them over the top for crunch. The beauty of this recipe is how well it adapts to whatever you're craving.
Pasta Shape Wisdom
While rigatoni catches the sauce beautifully in those ridges, I've made this with fusilli on busy weekdays and it works just as well. The key is choosing something with texture so the creamy ricotta has something to cling to. Smooth pasta like spaghetti doesn't do this sauce justice.
Timing Everything Right
The real trick I've learned after making this countless times is having everything ready before the pasta hits the water. Once those noodles are done, you want to toss them immediately with the ricotta mixture while they're piping hot. If you let the pasta cool even slightly, the sauce won't emulsify properly.
- Set out your mixing bowl and whisk everything together before starting the pasta water
- Keep that reserved pasta water warm, not cold, for the best sauce consistency
- Have your garnishes prepped and ready because this dish waits for no one
Save This pasta reminds me that sometimes the simplest combinations, done right, are the ones that stick with you longest.
Recipe Q&A
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Blanch them for 2-3 minutes in boiling salted water, then drain. They may require slightly less cooking time than frozen peas, so add them toward the end of the pasta cooking time.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta cooking water before draining. The starch in this water creates a silky sauce and helps loosen the ricotta mixture. Add it gradually while tossing until you achieve your desired consistency.
- → What pasta shapes work best for this dish?
Rigatoni is ideal due to its ridges that catch the creamy sauce. Penne, fusilli, or farfalle also work well. Avoid very thin shapes like spaghetti, as they won't hold the rich ricotta coating effectively.
- → Can I make this vegan?
Absolutely. Substitute vegan ricotta and dairy-free Parmesan alternatives. Use the same method for combining ingredients. The lemon and garlic will provide plenty of flavor and freshness to the dish.
- → How should I store leftovers?
Transfer cooled pasta to an airtight container and refrigerate for up to 2 days. Reheat gently in a pan with a splash of water or milk to restore creaminess. The flavor is best enjoyed fresh.
- → What garnishes pair well with this dish?
Fresh basil and mint add brightness, while extra lemon zest reinforces the citrus notes. Toasted pine nuts provide crunch, and a pinch of chili flakes adds subtle heat. Cracked black pepper and extra Parmesan finish it beautifully.