Pea & Lemon Ricotta Pasta

The first time I made this pea and lemon ricotta pasta, it was actually by accident. I'd planned something entirely different but realized too late I was missing half the ingredients. What emerged from that kitchen improvisation has since become one of my most-requested spring dishes, particularly refreshing when you want something substantial but not heavy.

Last April, my sister came over exhausted from a new job, and I threw this together while she sat at my counter. She kept asking what smelled so incredibly fresh, and when we sat down to eat, she literally went quiet for three whole minutes. That's when I knew this wasn't just pasta, it was the kind of comfort food that makes people feel taken care of without feeling weighed down.

Ingredients

• 400 g rigatoni: The ridged surface holds the creamy ricotta sauce beautifully, though penne or fusilli work perfectly if that's what you have in your pantry
• 250 g ricotta cheese: Use whole milk ricotta for the silkiest texture, and let it come to room temperature while you cook the pasta for easier blending
• 1 lemon, zested: Organic lemons are worth it here since you're using the zest, and microplane the zest carefully to avoid the bitter white pith underneath
• 2 tbsp lemon juice: Fresh is absolutely essential, bottled lemon juice lacks that vibrant brightness that cuts through the rich ricotta
• 2 tbsp extra-virgin olive oil: This adds a luxurious mouthfeel to the sauce and helps the ricotta coat the pasta more evenly
• 1 small garlic clove, finely grated: Grating the garlic instead of mincing distributes the flavor more evenly throughout the creamy sauce
• 40 g grated Parmesan cheese: Adds a savory depth that balances the bright lemon, though a vegetarian alternative works beautifully if needed
• 200 g frozen or fresh green peas: If using fresh peas, they might need an extra minute in the boiling water to reach perfect tenderness
• Extra grated Parmesan, fresh basil or mint: The herbs add a pop of freshness that makes each bite feel like spring, even in the middle of winter

Instructions

Get your pasta water going:

Bring a large pot of generously salted water to boil, the water should taste like the ocean, which is the only seasoning your pasta will get from the inside out.

Cook the rigatoni:

Add your pasta and cook until al dente, then before you even think about draining, carefully scoop out about 120 ml of that starchy cooking water and set it aside.

Blanch those peas:

Drop the peas into the boiling water during the pasta's final 2 to 3 minutes, they should be bright green and tender but still have a little pop when you bite them.

Make the magic sauce:

In a large bowl, whisk together the ricotta, lemon zest, lemon juice, olive oil, grated garlic, and Parmesan until you have something smooth and creamy.

Bring it all together:

Add the hot pasta and peas directly into the ricotta mixture, tossing vigorously and adding splashes of that reserved pasta water until everything's coated in a silky, emulsified sauce.

Finish with love:

Serve immediately while the pasta is still piping hot, topped with extra Parmesan, fresh herbs, and perhaps another pinch of lemon zest if you're feeling fancy.

Save

My neighbor texted me at 8pm on a Tuesday, completely stressed about dinner, so I brought over a container of this pasta. She called me the next day saying her normally picky toddler had eaten two servings and kept asking when I was coming back to make the green noodles again.

Making It Your Own

I've found that a handful of toasted pine nuts added at the end brings this entire dish to a new level with their buttery crunch. Sometimes I'll stir in a handful of fresh arugula after tossing the pasta with the sauce, it wilts slightly from the residual heat and adds this lovely peppery bite that cuts through the richness.

Perfect Pairings

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemon beautifully without competing with it. For something more substantial, a simple side salad with mixed greens and a light vinaigrette keeps the meal feeling fresh and balanced.

Storage And Make-Ahead Tips

The ricotta mixture can actually be prepared up to a day ahead and stored in the refrigerator, though you may need to add a bit more pasta water when tossing to get it silky again. Leftovers keep surprisingly well for a day or two, though the pasta will continue to absorb the sauce.

• Mix a splash of milk or pasta water into leftovers before reheating to restore the creamy consistency
• If taking this for lunch, pack a little extra Parmesan separately to top right before eating
• The sauce does not freeze well due to the ricotta's texture, so it's best enjoyed fresh or refrigerated within a couple of days

Save

There's something so satisfying about a dish that comes together this quickly but tastes like you spent much longer on it, and the bright flavors somehow make even ordinary Tuesdays feel a little more special.

Recipe FAQs

→ What type of pasta works best?

Rigatoni is ideal because its tube shape holds the creamy ricotta sauce well, but penne, fusilli, or other short pasta shapes work beautifully too.

→ Can I use frozen peas?

Yes, frozen peas work perfectly. Simply add them to the boiling water during the last 2-3 minutes of pasta cooking time to blanch.

→ How do I prevent the ricotta sauce from being too thick?

Reserve some pasta cooking water before draining and add it gradually to the ricotta mixture until you reach a silky, pourable consistency.

→ Can I make this dairy-free?

Use vegan ricotta and Parmesan alternatives. The sauce will still be creamy and flavorful thanks to the lemon, olive oil, and garlic base.

→ How long does this keep in the refrigerator?

Best enjoyed immediately, but leftovers can be stored in an airtight container for up to 2 days. Add a splash of water when reheating to loosen the sauce.

→ What herbs pair well with this dish?

Fresh basil or mint complement the bright lemon and sweet peas beautifully. Add them as a finishing garnish to preserve their delicate flavor.