Pea & Lemon Ricotta Pasta (Print Version)

Creamy ricotta with zesty lemon and sweet peas coat al dente rigatoni in this light Italian-inspired dish ready in 25 minutes.

# What You’ll Need:

→ 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:

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 Advice:

01 -
  • The creamy ricotta sauce comes together in minutes without any actual cooking, making it perfect for weeknight dinners
  • Frozen peas work beautifully here, meaning you can make this vibrant pasta year-round without waiting for pea season
  • The balance of bright lemon against rich ricotta creates that restaurant-quality finish that feels impressive but is surprisingly effortless
02 -
  • The pasta water is absolutely crucial here, it's what transforms the ricotta from a mixture into a proper creamy sauce that clings to every piece of pasta
  • Taste your ricotta mixture before tossing with pasta, adjusting the lemon or salt as needed, since you can't easily adjust seasoning after everything's combined
  • This dish waits for no one, the sauce continues to absorb as it sits, so have your plates ready and everyone at the table before you start tossing
03 -
  • Room temperature ricotta blends much more smoothly into a cohesive sauce, so take it out of the fridge while you bring your pasta water to boil
  • Microplane your garlic instead of mincing it, it virtually disappears into the sauce so you get all the flavor without any harsh bites of raw garlic
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