Pea & Lemon Ricotta Pasta (Printable Version)

Fresh and vibrant pasta with creamy ricotta, zesty lemon, and sweet green peas coating al dente rigatoni.

# What You Need:

→ Pasta

01 - 14 oz rigatoni pasta

→ 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

# Directions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 4 fluid ounces of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in boiling water for 2 to 3 minutes. If using frozen peas, add them during the final 2 to 3 minutes of pasta cooking. Drain 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 reach desired consistency.
04 - Add hot drained pasta and peas to the ricotta mixture. Toss thoroughly, adding reserved pasta water gradually until pasta is evenly coated in a silky sauce.
05 - Divide among serving bowls immediately. Top with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Expert Advice:

01 -
  • The way the lemon cuts through rich ricotta creates this impossibly creamy sauce without any heavy cream at all
  • You can have dinner on the table in under 25 minutes with minimal cleanup
  • It hits that perfect spot between light enough for spring weather and comforting enough to actually satisfy you
02 -
  • The pasta water is absolutely crucial here, it transforms the ricotta into a proper sauce rather than just a coating
  • Room temperature ricotta mixes much more smoothly than cold straight from the fridge
03 -
  • If your ricotta seems grainy, push it through a fine mesh sieve before mixing with the lemon
  • Adding the garlic directly to the ricotta rather than cooking it gives you this fresh, aromatic kick that really pops
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