Pea & Lemon Ricotta Pasta

The first time I made this ricotta pasta was during one of those chaotic weeknight scrambles where the fridge looked disappointingly bare. I had half a container of ricotta staring back at me, some frozen peas I'd forgotten about, and a lemon that was starting to shrivel. Ten minutes later, I was sitting at my tiny kitchen table wondering how something so simple could taste so incredibly fresh and alive.

Last spring my sister came over for dinner and I served this pasta without telling her what was in it. She took one bite, set her fork down, and made me write down the recipe immediately on the back of an old envelope. Now she makes it for her kids every Tuesday, and they've started calling it the bright green pasta, even though its not actually green.

Ingredients

• 400 g rigatoni: The ridges catch the silky ricotta sauce perfectly
• 250 g ricotta cheese: Full fat creates the creamiest results
• 1 lemon, zested: Use a microplane to avoid the bitter white pith
• 2 tbsp lemon juice: About half a lemon gives just the right brightness
• 2 tbsp extra-virgin olive oil: This helps the ricotta become velvety
• 1 small garlic clove, finely grated: Grating distributes flavor evenly without harsh bits
• 40 g grated Parmesan cheese: Adds umami depth to the fresh ricotta
• 200 g frozen or fresh green peas: Frozen work beautifully here, no need to thaw first

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook rigatoni until al dente, reserving 120 ml of the starchy cooking water before draining.

Cook the peas:

Add the peas during the last 2 to 3 minutes of pasta cooking time, then drain everything together.

Whisk the sauce:

Combine ricotta, lemon zest and juice, olive oil, grated garlic, Parmesan, salt, and pepper in a large bowl until smooth and creamy.

Bring it together:

Add the hot pasta and peas directly to the bowl and toss well, adding splashes of reserved pasta water until you get a silky coating consistency.

Serve it up:

Plate immediately with extra Parmesan, fresh basil or mint, and additional lemon zest if you love that citrus punch.

Pin It

This pasta has become my go-to when friends need a pick-me-up meal. Something about that lemon hitting the creamy ricotta just makes everyone lean in a little closer, conversations getting a little louder, forks moving a little faster.

Making It Your Own

Sometimes I add a handful of fresh arugula right at the end so it wilts slightly from the pasta heat. Other times, especially in winter, a pinch of red pepper flakes gives the dish a gentle warmth that cuts through the richness.

Serving Suggestions

A crisp white wine with good acidity plays beautifully with the lemon. A simple green salad with an even sharper vinaigrette balances the creamy pasta perfectly on the plate.

Timing Tips

Mise en place is not strictly necessary here, but having your ricotta mixture whisked and ready before the pasta finishes cooking makes the final assembly seamless.

• Set aside your pasta water before you forget
• Grate your cheese and zest your lemon while waiting for water to boil
• Warm your serving bowls in the oven if you want to keep everything hot longer

Pin It

Theres something joyful about a dish that comes together this fast but tastes like it took all afternoon. Thats the kind of weeknight magic I'm always searching for.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh peas work beautifully—just blanch them in the boiling pasta water for 2-3 minutes until tender. If they're very young and sweet, you can even add them raw during the final minute of cooking.

→ What pasta shapes work best?

Rigatoni's ridges and tube shape are ideal for holding the creamy sauce. Penne, fusilli, or farfalle are excellent alternatives. Short pasta with texture works better than smooth long noodles like spaghetti.

→ Can I make this dairy-free?

Yes. Use vegan ricotta and dairy-free Parmesan alternatives. The lemon and garlic still provide plenty of flavor, and the pasta water helps create a silky texture even without dairy.

→ How do I prevent the sauce from becoming too thick?

Reserve about ½ cup of pasta cooking water before draining. Add it gradually while tossing—the starch creates a silky, emulsified sauce. Start with 2 tablespoons and add more as needed.

→ Can I add protein to this dish?

Grilled chicken, shrimp, or pan-seared salmon complement the flavors beautifully. For a vegetarian protein boost, stir in white beans or serve alongside a poached egg.