Pea & Lemon Ricotta Pasta (View Print Version)

Vibrant pasta with creamy ricotta, zesty lemon, and sweet peas. Light, spring-inspired, and ready in 25 minutes.

# What You'll Need:

→ 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 minced
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

# Method:

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. If using frozen peas, add them during the last 2 to 3 minutes of pasta cooking time. Drain peas together with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, minced 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 ricotta mixture. Toss thoroughly, adding reserved pasta water in small amounts until the pasta is evenly coated with a silky sauce.
05 - Divide into serving portions and top with extra Parmesan, fresh herbs, and additional lemon zest as desired. Serve immediately.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, and tastes like you actually tried.
  • The ricotta makes everything silky without feeling heavy or rich.
  • You can make it with whatever pasta shape is hiding in your pantry.
  • It feels fancy enough for company but easy enough for a solo Tuesday dinner.
02 -
  • Don't rinse the pasta after draining, you need that starch to help the ricotta cling.
  • Add the pasta water slowly, too much at once will make the sauce watery instead of creamy.
  • Taste before serving and add more salt, lemon, or Parmesan if it needs a boost.
03 -
  • Grate the garlic with a microplane so it melts into the ricotta without any chunks.
  • Use the finest side of your grater for the lemon zest to avoid any bitter white pith.
  • Toss the pasta while it's still piping hot so the ricotta warms through and coats every piece.
  • Taste the sauce before tossing, it should be bold because the pasta will mellow it out.
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