Pea & Lemon Ricotta Pasta

I threw this together on a Tuesday evening when the fridge held nothing but odds and ends—half a container of ricotta from weekend lasagna, a lonely lemon, and frozen peas I'd bought on impulse. Sometimes those desperate moments teach you the best lessons about simplicity.

My sister was visiting that night and we ended up eating standing up at the counter, too hungry to bother setting the table. She asked for the recipe twice before she even finished her bowl, which is basically the highest compliment she knows how to give.

Ingredients

• Rigatoni: Those ridges catch the creamy ricotta sauce perfectly, though any tube pasta works
• Ricotta: Room temperature cheese blends smoother into the sauce
• Lemon: Both zest and juice—this dish needs that bright acid to cut through the cream
• Frozen peas: Honestly just as good as fresh here, and always ready when you need them
• Garlic: Grating it raw means no harsh bits, just gentle perfume throughout

Instructions

Boil your pasta water:

Salt it aggressively—this is your only chance to season the pasta itself

Cook the rigatoni:

Toss those frozen peas right into the water during the last few minutes so everything finishes together

Whisk the sauce:

Combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt and pepper until smooth

Bring it together:

Add hot pasta and peas to the ricotta mixture, tossing with reserved pasta water until glossy and coated

Season and serve:

Taste and adjust salt, then top with extra Parmesan and herbs while steaming hot

Save

This became my go-to for friends who swear they can't cook—I've watched three different people master it on their first try. There's something undeniably confidence-building about a dish that looks restaurant fancy but relies on nothing more than good ingredients and timing.

Making It Your Own

I've added handfuls of spinach to the pasta water during the last minute of cooking, and the wilting greens tuck beautifully into the sauce's nooks. Fresh mint instead of basil changes the whole personality—more summery, more surprising.

Timing Is Everything

The trickiest part is having everything ready when the pasta finishes cooking. I learned the hard way that scrambling to zest a lemon while your pasta turns to mush is no one's idea of fun. Prep your sauce bowl before the water even hits a boil.

Serving Suggestions

This shines alongside something crisp and bitter, like a arugula salad dressed in nothing but olive oil and salt. The contrast wakes up your palate between each creamy bite.

• A chilled white wine like Pinot Grigio or Sauvignon Blanc echoes the lemon notes
• Toasted pine nuts or walnuts add crunch if you miss the texture
• Leftovers reheat surprisingly well with a splash of water

Save

Sometimes the simplest dishes are the ones that stick around longest. This pasta has earned its permanent place in my weeknight rotation.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Blanch them for 2–3 minutes in boiling water until tender. Frozen peas are equally convenient and require minimal cooking time during the pasta's final minutes.

→ How do I achieve a silky sauce without cream?

The ricotta creates the creamy base, while reserved pasta water loosens the mixture to a silky consistency. Add pasta water gradually while tossing until the sauce coats the pasta evenly without becoming too thin.

→ What pasta shapes work best?

Rigatoni's ridges hold the ricotta sauce beautifully. Penne and fusilli are excellent alternatives. Avoid very delicate shapes, which may become oversaturated.

→ How can I make this dish vegan?

Substitute vegan ricotta and dairy-free Parmesan alternatives. The lemon flavor remains vibrant, and the pasta water still creates that silky coating. The result is equally delicious.

→ Can I prepare components ahead of time?

Mix the ricotta mixture up to 2 hours before serving, refrigerated. Cook the pasta fresh just before assembling. This allows quick final assembly while maintaining optimal texture and temperature.

→ What garnishes enhance this dish?

Fresh basil or mint leaves add aromatic brightness. Extra Parmesan and lemon zest provide visual appeal and flavor intensity. Toasted pine nuts or a pinch of chili flakes offer textural contrast.