Pea & Lemon Ricotta Pasta (Printable)

Fresh and vibrant rigatoni with creamy ricotta, zesty lemon, and sweet green peas. Light, spring-inspired, and ready in minutes.

# What You'll Need:

→ Pasta

01 - 14 oz rigatoni pasta

→ 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 grated
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

# 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 4 fl oz of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in the boiling water for 2-3 minutes. If using frozen peas, add them during the final 2-3 minutes of pasta cooking. 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. Add a splash of reserved pasta water if needed to loosen.
04 - Add hot drained pasta and peas directly to the ricotta mixture. Toss thoroughly, adding reserved pasta water gradually until the pasta is evenly coated in a silky sauce.
05 - Transfer to serving plates immediately. Top with additional Parmesan, fresh herbs, and lemon zest as desired.

# Expert Advice:

01 -
  • It comes together in the time it takes to boil water, perfect for those nights when takeout feels like too much effort but you want something real.
  • The ricotta creates this velvety, luxurious sauce without any heavy cream or flour mess.
  • Sweet peas and sharp lemon make each bite feel impossibly fresh, like someone cracked open a window in your mouth.
02 -
  • The ricotta mixture can break and look slightly curdled if you add cold cheese to hot pasta too quickly—let everything come to room temperature first.
  • That reserved pasta water is non-negotiable; it's what transforms a creamy mixture into an actual sauce that clings to every piece of pasta.
03 -
  • Use a microplane for both the lemon zest and garlic—it creates a finer texture that incorporates seamlessly into the ricotta.
  • Season aggressively at each step, especially the ricotta mixture, since the pasta will absorb some of that saltiness.
Return