Ricotta Lemon Linguine Peas (Print Version)

Lemon zest and sweet peas blend with ricotta for bright Italian linguine served creamy and fresh.

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 unwaxed lemon
05 - 2 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasoning

09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Fill a large pot with salted water and bring to a rolling boil. Add linguine and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water and drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to brown.
03 - Add peas to the skillet and cook for 2 to 3 minutes (increase to 4 minutes for frozen), until bright green and tender.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Blend until smooth and creamy.
05 - Add drained linguine and cooked peas with garlic and oil to the cheese mixture. Toss gently, adding reserved cooking water gradually until sauce reaches desired creaminess and coats pasta.
06 - Sprinkle parsley over the pasta and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and lemon zest if preferred.

# Top Tips:

01 -
  • The lemon zest wakes up every bite, making even weeknight dinners feel cheerful.
  • Ricotta’s mellow richness turns simple pasta into a creamy, elegant treat you’ll crave again.
02 -
  • If you skip reserving pasta water, the sauce can turn thick and clumpy instead of creamy.
  • Adding peas before the garlic browns helps avoid bitterness—the timing makes all the difference.
03 -
  • Tossing the pasta while still piping hot helps the ricotta sauce melt and coat every strand perfectly.
  • Adding the lemon juice just before serving keeps the flavor lively and prevents dullness.
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