Pea & Lemon Ricotta Pasta

I threw this together on a Tuesday evening when my CSA box delivered more peas than I knew what to do with. The ricotta was sitting in my fridge, and half a lemon was already on the counter from morning tea. Sometimes the best meals happen when you stop overthinking and just start tossing things into a bowl.

My sister was skeptical when I told her about pasta with ricotta instead of a cooked sauce. She took one bite and literally stopped talking mid sentence. Now she requests it every time she visits, and I've caught her making it for her own family on Tuesday nights too.

Ingredients

• 400 g rigatoni: The ridges catch every bit of the creamy ricotta sauce, though penne works in a pinch
• 250 g ricotta cheese: Full fat makes a luscious sauce, though part skim still delivers creamy results
• 1 lemon: Both zest and juice bring brightness that cuts through the richness
• 2 tbsp extra virgin olive oil: Helps the ricotta coat the pasta evenly
• 1 small garlic clove: Grating it releases more flavor than mincing
• 40 g grated Parmesan: Adds umami depth without overpowering the fresh flavors
• 200 g green peas: Frozen work beautifully, but fresh peas in season are absolute perfection

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get the water going:

Bring a large pot of generously salted water to boil. Think ocean water. This is your only chance to season the pasta itself.

Cook the pasta:

Add rigatoni and cook until al dente. Before draining, scoop out 120 ml of that starchy cooking water. This liquid gold will become your sauce.

Prep the peas:

Toss the peas into the boiling water during the last 2 to 3 minutes of pasta cooking time. They'll emerge perfectly tender.

Mix the sauce:

While pasta cooks, whisk ricotta with lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Make it smooth and creamy.

Bring it together:

Add hot pasta and peas directly to the ricotta mixture. Toss vigorously, adding pasta water as needed until glossy.

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Last spring, I made this for a dinner party where two guests claimed to hate peas. They both went back for seconds. Sometimes the simplest ingredients convert even the most stubborn palates when they're treated with respect.

Making It Your Own

I've added a handful of toasted pine nuts for crunch, and sometimes I'll toss in fresh mint from the garden instead of basil. A pinch of red pepper flakes gives it a gentle warmth that's especially nice on cooler evenings. The beauty lies in how well it takes to improvisation.

Pasta Shape Wisdom

Rigatoni's ridges are perfect for catching sauce, but fusilli holds the ricotta just as beautifully. Short pasta generally works better than long strands here. The sauce is thick and clings to shapes with nooks and crannies.

Ricotta Secrets

Not all ricotta is created equal. Some brands are grainy, others creamy. I've found that draining it in a sieve for 20 minutes before using makes a noticeable difference in texture. The extra water content can make your sauce loose.

• Whip the ricotta briefly before adding other ingredients
• Room temperature ricotta blends more smoothly than cold
• Taste the mixture before adding salt. Parmesan is already salty

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This pasta has become my go to for nights when something nourishing needs to happen fast. Simple ingredients, honest cooking, and a plate that makes people happy. What more could we ask for?

Recipe FAQs

→ Can I use frozen peas instead of fresh?

Yes, frozen peas work perfectly and are actually more convenient. Add them during the last 2–3 minutes of pasta cooking time so they thaw while the pasta finishes cooking. This ensures they stay tender and blend seamlessly into the dish.

→ What if my ricotta sauce is too thick?

Gradually add reserved pasta water a splash at a time while tossing the pasta. The starchy water helps loosen the ricotta and creates a silky, cohesive sauce that coats each piece of pasta beautifully. Start with 2–3 tablespoons and adjust as needed.

→ Can I prepare this dish ahead of time?

This pasta is best served immediately while the sauce is warm and the texture is light. However, you can prepare the ricotta mixture up to 2 hours ahead and refrigerate it. Simply warm it gently with fresh pasta and peas just before serving.

→ What pasta shapes work best as substitutes?

Penne, fusilli, and farfalle are excellent alternatives to rigatoni. Choose short, textured shapes that trap sauce well. Avoid long, thin pastas like spaghetti, as they don't hold the creamy ricotta sauce as effectively.

→ How do I make this vegan-friendly?

Substitute dairy ricotta with plant-based ricotta alternatives and use vegan Parmesan made from nuts or nutritional yeast. Keep all other ingredients unchanged. The lemon and peas provide plenty of flavor, so the dish remains vibrant and delicious.

→ Can I add protein to make it more filling?

Absolutely. Consider adding crispy pancetta, grilled chicken strips, or roasted shrimp. For vegetarian options, toasted pine nuts, crispy breadcrumbs, or white beans add heartiness. Toss these additions in during the final step with the pasta.