Pea & Lemon Ricotta Pasta (Print Version)

Creamy ricotta pasta with fresh peas and bright lemon zest, finished with Parmesan and herbs. Simple elegance in minutes.

# Components:

→ Pasta

01 - 14 oz rigatoni pasta

→ 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 - Additional lemon zest, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 4 fl oz of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in boiling water for 2 to 3 minutes. If using frozen peas, add them during the final 2 to 3 minutes of pasta cooking. 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 pasta water as needed to loosen mixture.
04 - Add hot drained pasta and peas directly to bowl with ricotta mixture. Toss thoroughly, adding reserved pasta water gradually until pasta is evenly coated in silky sauce.
05 - Transfer to serving plates immediately. Top with additional Parmesan, fresh herbs, and lemon zest as desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and feels twice as special.
  • The ricotta melts into a creamy sauce without any cream or butter, just pasta water magic.
  • Peas add natural sweetness that balances the bright lemon perfectly.
  • Youll have one bowl to wash and dinner on the table in under half an hour.
02 -
  • Don't skip reserving the pasta water, plain water won't emulsify the sauce the same way.
  • Add the hot pasta to the ricotta while it's still dripping wet, the heat and moisture help everything meld together.
  • Taste before you add more salt, Parmesan is already salty and you can always add more at the table.
03 -
  • Use a Microplane to grate the garlic and zest, it disappears into the sauce instead of leaving chunks.
  • Toss the pasta in the bowl instead of the pot, it's easier to control how much sauce coats each piece.
  • Serve this in warm bowls, it cools down fast and tastes best when it's still steaming.
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