Pea & Lemon Ricotta Pasta (Printable)

Fresh rigatoni with creamy ricotta, zesty lemon, and sweet peas in a silky sauce.

# Ingredient List:

→ Pasta

01 - 14 oz rigatoni

→ Ricotta & Lemon Mixture

02 - 9 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tbsp lemon juice
05 - 2 tbsp extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.5 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, to serve
11 - Fresh basil or mint leaves (optional)
12 - Lemon zest (optional)

# How-To Steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve ½ cup of pasta cooking water before draining.
02 - While the pasta cooks, blanch the peas in the boiling water for 2–3 minutes (add during the last 2–3 minutes of the pasta's 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. If needed, add a splash of pasta water to loosen the mixture.
04 - Add hot, drained pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding a little reserved pasta water as needed until the pasta is evenly coated in a silky sauce. Serve immediately, topped with extra Parmesan, fresh herbs, and more lemon zest if desired.

# Expert Hints:

01 -
  • The bright, fresh flavors taste like sunshine on a plate, even in the middle of winter when you're craving something light
  • It comes together in under 30 minutes but looks and tastes like something from a proper Italian restaurant
  • The sauce is virtually foolproof since ricotta creates that silky texture without any complicated roux or reduction
02 -
  • Don't skip the pasta water, it's the secret ingredient that transforms ricotta from a grainy cheese into a silky, restaurant-worthy sauce
  • The ricotta mixture should be at room temperature before adding hot pasta, or it won't emulsify properly
  • This dish waits for no one, so have everything ready and serve it immediately while the sauce is at its creamiest
03 -
  • Room temperature ricotta blends much better than cold, so take it out of the fridge while you prep everything else
  • If the sauce feels too thick, add more pasta water one tablespoon at a time until it loosens up
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