Pea & Lemon Ricotta Pasta (Printable Version)

Fresh and vibrant pasta featuring creamy ricotta, zesty lemon, and sweet green peas coating al dente rigatoni.

# 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 - Additional lemon zest, optional

# Preparation Steps:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 4 fluid ounces of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in the boiling water for 2 to 3 minutes. If using frozen peas, add them during the final 2 to 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 needed to reach desired consistency.
04 - Add hot drained pasta and peas directly to the ricotta mixture. Toss thoroughly, gradually adding reserved pasta water until the pasta is evenly coated with a silky sauce.
05 - Divide pasta among serving bowls immediately. Top with additional Parmesan, fresh herbs, and lemon zest as desired.

# Expert Advice:

01 -
  • This comes together in under 30 minutes but tastes like something from a nice Italian restaurant
  • The combination of creamy, tangy, and sweet is unexpectedly addictive
  • It uses simple ingredients you probably already have in your kitchen
02 -
  • The pasta water is crucial for transforming ricotta from a grainy texture into a smooth, glossy sauce
  • Room temperature ricotta blends more easily than cold, so take it out of the fridge while the pasta cooks
  • This dish waits for no one once assembled, so have your table ready and guests gathered before tossing
03 -
  • Use a microplane to zest your lemon, avoiding the bitter white pith beneath
  • Grate the garlic directly into the ricotta mixture for the smoothest incorporation
  • Season generously with salt and pepper, as the ricotta needs plenty of seasoning to shine
Go Back