Pea & Lemon Ricotta Pasta

The first time I made this pasta, I was rushing to get dinner on the table before guests arrived and accidentally grabbed frozen peas instead of fresh. That happy mistake taught me that frozen peas actually work beautifully here, bursting with sweetness in just a few minutes of boiling water. Now this bright, lemony dish has become my go-to spring meal, the kind that makes everyone ask for seconds even though it comes together in barely twenty minutes.

Last April my sister came over exhausted from work and I made this for us both. We sat at the counter eating straight from the mixing bowl, talking and laughing, and she said it was exactly what she needed bright, comforting food that did not demand anything from either of us. That is the magic of this dish.

Ingredients

• 400 g rigatoni: The ridges and tubes catch the creamy ricotta sauce perfectly, though any sturdy pasta shape works beautifully
• 250 g ricotta cheese: Whole milk ricotta creates the silkiest sauce, though part skim still delivers that luscious texture
• 1 lemon, zested plus 2 tbsp juice: Fresh lemon is non negotiable here, the bright acidity cuts through the richness and wakes up the whole dish
• 2 tbsp extra virgin olive oil: This adds a fruity backbone that complements the lemon and ties everything together
• 1 small garlic clove, finely grated: Grating the garlic means it dissolves into the sauce instead of leaving harsh chunks
• 40 g grated Parmesan: Adds a salty, nutty depth that balances the fresh peas and bright lemon
• 200 g green peas: Frozen peas work perfectly here and actually taste sweeter than fresh out of season

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to a rolling boil, then add your rigatoni and cook until it still has a slight bite to it

Blanch the peas:

During the last 2 to 3 minutes of pasta cooking time, drop those frozen peas right into the boiling water alongside the rigatoni

Make the ricotta sauce:

While everything cooks, whisk together the ricotta, lemon zest, lemon juice, olive oil, grated garlic, and Parmesan in a large bowl until smooth

Bring it all together:

Reserve about a half cup of pasta water, then drain the pasta and peas and add them directly to the ricotta mixture

Create the silky sauce:

Toss everything vigorously, adding splashes of that reserved pasta water until you have a glossy, creamy coating that clings to every piece of pasta

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This pasta has become my answer to every What can I make that is fast but impressive question. It turns a simple Tuesday dinner into something that feels special, like spring on a plate.

Choosing The Perfect Pasta Shape

Rigatoni is my first choice because those ridges and wide tubes catch pockets of the creamy ricotta sauce in every bite. Penne or fusilli work beautifully too, anything with enough texture to hold onto the light sauce. Avoid long strands like spaghetti here, the ricotta tends to slide right off instead of coating the pasta properly.

Making It Your Own

Sometimes I add a handful of fresh mint or basil at the end for an extra pop of spring flavor. A pinch of red pepper flakes brings a gentle warmth that plays nicely against the cool ricotta. Toasted pine nuts or chopped walnuts sprinkled on top add a lovely crunch and make the dish feel even more special.

Serving Suggestions

This pasta works beautifully as a light main course paired with a simple green salad dressed with nothing more than good olive oil and lemon juice. A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the bright flavors perfectly. Keep the sides simple so this vibrant dish can really shine.

• Grate extra Parmesan at the table for those who love a salty finish
• A final squeeze of fresh lemon juice wakes up all the flavors right before serving
• Leftovers reheat surprisingly well with just a splash of water to loosen the sauce

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Spring in a bowl, ready in twenty minutes, and guaranteed to make everyone smile. What more could you ask for?

Recipe Questions & Answers

→ Can I make this ahead of time?

This dish is best served immediately while the pasta is hot and the ricotta sauce is at its creamiest. However, you can prepare components in advance: cook the pasta water mixture and chop herbs beforehand. Combine everything just before serving for optimal texture and flavor.

→ What type of lemon should I use?

Use fresh, juicy lemons like Meyer or regular Eureka lemons. Avoid bottled lemon juice, which lacks the bright, vibrant flavor essential to this dish. A microplane grater ensures fine, flavorful zest without bitter white pith.

→ How do I get the sauce creamy without it being too thick?

The reserved pasta water is key to achieving the silky sauce. The starch in pasta water emulsifies with the ricotta and olive oil. Start with a small amount and add more gradually while tossing until you reach desired consistency.

→ Can I substitute the peas?

Absolutely. Fresh or frozen asparagus, broccoli, zucchini, or sugar snap peas work wonderfully. Adjust cooking times based on vegetable density. For tender vegetables like spinach or arugula, add them raw at the end for a peppery note.

→ Is this suitable for dietary restrictions?

This dish is naturally vegetarian. For a vegan version, substitute ricotta and Parmesan with plant-based alternatives. Many quality vegan ricotta and nutritional yeast options create an equally delicious result while maintaining the creamy texture.

→ What pasta shapes work best with this sauce?

Rigatoni's ridges catch the creamy sauce beautifully, but penne, fusilli, and farfalle are excellent alternatives. Avoid very thin pasta like angel hair, which can become gummy. Short pasta shapes hold the sauce better than long varieties.