Pea & Lemon Ricotta Pasta

There was this tiny window in April when my kitchen felt too heavy with winter stews, and I found myself craving something that tasted like sunlight. I had half a container of ricotta sitting in the fridge from an abandoned lasagna project, and a bag of frozen peas I'd bought on impulse. That night, everything came together in this weirdly perfect way. The lemon zest hit the mixing bowl first, then the creamy ricotta, and suddenly my whole apartment smelled like spring had arrived early.

I made this for my sister when she was recovering from the flu, and she actually asked for seconds. She said it tasted like something she'd order at a restaurant but felt gentle enough for a queasy stomach. We sat at my tiny kitchen table, twirling rigatoni and talking about nothing important, while the basil I'd ripped from my windowsill plant wilted slightly on top. It became our spring tradition after that.

Ingredients

• 400 g rigatoni: The ridges catch the sauce beautifully, though I've used penne in a pinch when my pantry was running low
• 250 g ricotta cheese: Full-fat is worth it here because it creates that luxurious texture that makes this dish feel restaurant quality
• 1 lemon, zested and 2 tbsp juice: Use a microplane if you have one, and zest before you juice or you'll never get the zest off efficiently
• 2 tbsp extra-virgin olive oil: This helps bridge the gap between the ricotta and pasta water, making everything emulsify into silk
• 1 small garlic clove, finely grated: Grating distributes the garlic flavor evenly so you don't get raw garlic chunks in any bite
• 40 g grated Parmesan cheese: Adds that salty depth that balances the bright lemon and sweet peas
• 200 g frozen or fresh green peas: Frozen work perfectly here and actually taste sweeter than fresh peas I've bought out of season

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil, then add your rigatoni and cook until it's got that perfect bite. Remember to reserve about 120 ml of that starchy cooking water before you drain or you'll miss the magic.

Drop the peas at the right moment:

If you're using frozen peas, just toss them into the boiling pasta water for the last 2-3 minutes. They'll be perfectly tender by the time the pasta is done, and you can drain everything together.

Make the sauce while everything cooks:

In a large mixing bowl, whisk together your ricotta, lemon zest, lemon juice, olive oil, grated garlic, and Parmesan until it's smooth and creamy. Add salt and pepper generously, and if it feels too thick, splash in a bit of pasta water to loosen it up.

Combine everything while it's hot:

Add that drained pasta and peas directly into your ricotta mixture while they're still steaming hot. Toss vigorously, adding your reserved pasta water as needed until every piece of pasta is coated in that silky, bright sauce.

Serve it up immediately:

This dish waits for no one, so get it into bowls right away topped with extra Parmesan, fresh herbs if you have them, and maybe another pinch of lemon zest for good measure.

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Last summer, I served this at a dinner party where my friend Sarah announced she'd been secretly learning Italian. She kept saying things like molto bene between bites, which made everyone laugh. The empty bowls around the table said more than her newfound vocabulary ever could.

Making It Your Own

Sometimes I'll add a handful of toasted pine nuts or a pinch of chili flakes when I want something with a bit more crunch or heat. The beauty of this recipe is how forgiving it is, you can swap in different pasta shapes or herbs based on what's in your kitchen. I've even used fresh mint from my garden in place of basil, and it was like discovering the recipe all over again.

Timing Is Everything

I've learned to have everything measured and ready before the pasta water even starts boiling because once those noodles are done, you need to move fast. The sauce comes together in literally two minutes, so prep your mise en place like you're on a cooking show. There's nothing worse than scrambling to zest a lemon while your pasta turns into a gummy mess.

Serving Suggestions

This pasta is substantial enough to stand alone as a main course, but I sometimes serve it with a simple green salad dressed with nothing but olive oil and more lemon juice. A glass of crisp white wine cuts through the ricotta beautifully, though I've also enjoyed it with cold water on hot days when cooking felt like enough work already.

• Arustic sourdough bread helps soak up any extra sauce left in the bowl
• Fresh arugula scattered on top adds a nice peppery contrast to the creamy pasta
• If serving as a first course, smaller portions work beautifully since it's quite rich

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There's something deeply satisfying about a recipe that transforms basic pantry ingredients into something that feels like a celebration. This pasta has saved more weeknight dinners than I can count, and I hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I prepare this ahead of time?

This dish is best served immediately after tossing for the silkiest texture. However, you can prep the ricotta mixture and cook the pasta separately ahead, then combine just before serving. Store components in separate containers for up to 24 hours.

→ How do I prevent the ricotta sauce from breaking?

Keep the pasta hot and add it directly to the ricotta mixture while both are warm. The reserved pasta water helps emulsify the sauce—add it gradually while tossing gently. Use room-temperature ricotta and avoid high heat to maintain a creamy consistency.

→ What's the best substitute for rigatoni?

Penne, fusilli, or fettuccine work wonderfully. Choose shapes that capture the ricotta sauce well. Tube pastas like penne hold the creamy mixture particularly nicely, while ribbon pastas offer an elegant presentation.

→ Can I make this vegan?

Yes, use plant-based ricotta and vegan Parmesan alternatives available at most grocery stores. The method remains identical. Quality vegan ricotta will provide similar creaminess and texture to dairy versions.

→ How much pasta water should I reserve?

Reserve about 120 ml (½ cup) before draining. Pasta water contains starch that helps create a silky sauce and helps the ricotta mixture coat the pasta evenly. Add it gradually while tossing until you achieve the desired consistency.

→ Can frozen peas work instead of fresh?

Absolutely. Frozen peas work equally well and are convenient. Blanch them in the pasta water for 2–3 minutes during the last moments of cooking, or add them directly to the hot drained pasta where residual heat will thaw them.