Pea & Lemon Ricotta Pasta (Printable View)

Fresh rigatoni tossed with silky ricotta, bright lemon, and tender peas. A light, spring-inspired dish ready in minutes.

# Needed Ingredients:

→ Pasta

01 - 14 oz rigatoni

→ 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 minced
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 - Lemon zest, optional

# Directions:

01 - Bring a large pot of salted water to a rolling boil. Add rigatoni and cook until al dente according to package instructions. Reserve ½ cup of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in 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, minced garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add a splash of reserved pasta water if the mixture needs loosening.
04 - Add the hot drained pasta and peas directly to the ricotta mixture. Toss thoroughly, adding small amounts of reserved pasta water as needed until the pasta is evenly coated in a silky sauce.
05 - Transfer to serving bowls immediately. Top with additional Parmesan, fresh herbs, and lemon zest if desired.

# Expert Hints:

01 -
  • The no cook sauce comes together in minutes while your pasta boils
  • That bright lemon kick wakes up even the most tired winter palate
  • Frozen peas work beautifully here, so no seasonal pressure
02 -
  • Room temperature ricotta mixes into a smooth sauce much more easily than cold ricotta
  • That reserved pasta water is what transforms ricotta from clumpy to creamy
  • Add pasta water gradually—too much at once will make your sauce soupy and thin
03 -
  • Grate your garlic instead of mincing—it almost disappears into the sauce while still imparting flavor
  • Microplane your zest right into the bowl to capture all those fragrant lemon oils
  • If your ricotta seems especially watery, let it drain in a sieve for ten minutes before using
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