Pea & Lemon Ricotta Pasta

Last spring, I was running late for dinner with friends and threw together whatever I had in the fridge. The combination of sweet peas, tangy lemon, and creamy ricotta was such a happy accident that my roommate actually asked for the recipe before she'd even finished her first bite.

I made this for my sister's birthday last month, and she was skeptical about something so simple being special enough for a celebration dinner. But when she took that first bite, her eyes lit up and she admitted it was probably the best pasta I'd ever made her.

Ingredients

• Rigatoni (400 g): The ridges and hollow centers catch the creamy ricotta sauce perfectly, though penne works beautifully too
• Ricotta cheese (250 g): Whole milk ricotta gives the best texture, but if it's grainy, whiz it through a food processor first
• Lemon: Both zest and juice are essential here for that bright, punchy flavor that cuts through the richness
• Extra-virgin olive oil (2 tbsp): This helps create that luxurious, silky mouthfeel in the sauce
• Grated garlic (1 small clove): Grating releases more flavor than mincing and ensures no harsh bits in the sauce
• Grated Parmesan cheese (40 g): Adds umami depth and helps the sauce cling to every piece of pasta
• Frozen or fresh green peas (200 g): Even frozen peas work wonderfully here since they're blanched right in the pasta water

Instructions

Get your water going:

Bring a large pot of generously salted water to a rolling boil, then add your rigatoni and cook until it's al dente, usually about a minute less than the package suggests

Prep the peas:

Toss your frozen peas into the boiling water during the last 2 to 3 minutes of pasta cooking time, or if using fresh peas, give them a quick 2-minute blanch before adding the pasta

Mix the sauce:

While everything cooks, whisk together the ricotta, lemon zest and juice, olive oil, grated garlic, and Parmesan until smooth and creamy

Bring it together:

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

Create the sauce:

Toss everything vigorously, adding splashes of that reserved pasta water until the sauce coats each piece of rigatoni in a glossy, silky layer

Finish and serve:

Plate it up immediately with extra Parmesan, fresh herbs, and perhaps another pinch of lemon zest on top

Pin It

This pasta has become my go-to when someone says they need comfort food but also want something fresh. Last week, my friend texted me at midnight just to say she was craving the leftovers she'd packed for lunch the next day.

Making It Your Own

The beauty of this recipe is how easily it adapts to whatever you have on hand. Some nights I'll add a handful of fresh mint from the garden, other times I'll finish it with chili flakes for warmth. The core flavors work so well together that you can play around without worrying about ruining it.

Seasonal Twists

In summer, try adding fresh cherry tomatoes that burst in the heat of the pasta, or swap the peas for broad beans when they're in season. Spring calls for asparagus pieces, and winter versions can include wilted spinach or arugula for some extra greens.

Perfecting The Sauce

The most common mistake I see is skipping the pasta water, which is absolutely crucial for binding everything together. Start with a couple of tablespoons and add more gradually until you reach that perfect, glossy consistency that clings beautifully to each piece of rigatoni.

• Always zest your lemon before juicing it, much easier that way
• If your ricotta seems watery, drain it in a sieve for 15 minutes before using
• Grate the Parmesan fresh from a wedge rather than using pre-grated cheese

Pin It

There's something so satisfying about a recipe that looks impressive but comes together in the time it takes to boil pasta. I hope this bright, creamy dish finds its way into your regular rotation too.

Recipe Questions & Answers

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully in this dish. Shell them and blanch in the pasta water for 2-3 minutes until tender. Fresh peas may need slightly less cooking time than frozen depending on their size and freshness.

→ What pasta shapes work best?

Rigatoni is ideal because the ridges and tube shape catch the creamy sauce well. Penne, fusilli, or campanelle are excellent alternatives. Short pasta shapes with texture work better than long strands like spaghetti for this type of sauce.

→ Can I make this dairy-free?

Yes, substitute the ricotta with vegan ricotta made from cashews or almonds. Use nutritional yeast or vegan Parmesan alternative instead of traditional Parmesan. The lemon and garlic will still provide plenty of flavor.

→ How long will leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more sauce as it sits, so add a splash of water or olive oil when reheating. Reheat gently on the stove or in the microwave.

→ Why reserve pasta water?

Pasta water is starchy and salty, which helps emulsify the ricotta mixture into a silky, cohesive sauce that clings to the pasta. Add it gradually while tossing to reach your desired consistency.

→ Can I add protein?

Grilled chicken, shrimp, or white beans make excellent additions. Sautéed pancetta or crispy prosciutto would complement the lemon and peas beautifully. Add pre-cooked proteins when tossing the pasta with the sauce.