Pea & Lemon Ricotta Pasta (Print Version)

Creamy ricotta pasta with fresh peas and bright lemon flavors. A simple, elegant Italian-inspired dish ready in under 30 minutes.

# Ingredient List:

→ Pasta

01 - 14 oz rigatoni

→ 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

# How to Make:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 4 fluid ounces of pasta cooking water before draining.
02 - While the pasta cooks, blanch the peas in the boiling water for 2 to 3 minutes, adding them during the last 2 to 3 minutes of pasta cooking time if using frozen peas. 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 loosen the mixture.
04 - Add hot drained pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved pasta water gradually until the pasta is evenly coated in a silky sauce.
05 - Serve immediately, topped with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil pasta, making it perfect for those evenings when you want something special but absolutely cannot deal with complicated cooking
  • The ricotta creates this incredible silky sauce without any cream or butter, so you get all the luxury with none of the heaviness
02 -
  • Don't skip the pasta water because that starchy liquid is what transforms the ricotta from a simple cheese into a proper sauce that clings to every piece of pasta
  • The ricotta mixture can look slightly grainy at first but keep whisking and it will smooth out, especially once you add the hot pasta water
03 -
  • Room temperature ricotta blends much more smoothly than cold ricotta straight from the fridge, so take it out while you're waiting for the pasta water to boil
  • Grate your garlic instead of mincing it because grated garlic almost dissolves into the sauce, giving you flavor without any harsh raw bits
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