Pea and Lemon Ricotta Pasta

The first time I made this pasta was on a Tuesday evening when I needed something bright and fast after a gray week of winter rain. I had ricotta sitting in my fridge from making lasagna the weekend before, and a bag of peas that had been there far too long. The way the lemon hit the creamy ricotta made my entire tiny apartment feel like spring had arrived early. Now it is my go-to when I want dinner to feel like a gift instead of a chore.

I served this to my sister last month when she was recovering from the flu and needed something gentle but comforting. She took one bite, looked up with tired eyes, and said this was exactly what she had been craving without knowing it. The way the silky ricotta clings to each piece of rigatoni makes every forkful feel substantial but not heavy.

Ingredients

• 400 g rigatoni: The ridges and hollow centers catch the creamy sauce beautifully, though penne works in a pinch
• 250 g ricotta cheese: Whole milk ricotta creates the silkiest sauce, and letting it come to room temperature first makes blending effortless
• 1 lemon, zested plus 2 tbsp juice: Microplane the zest carefully to avoid the bitter white pith underneath
• 2 tbsp extra-virgin olive oil: This helps thin the ricotta while adding richness that ties everything together
• 1 small garlic clove, finely grated: Grating garlic releases more flavor than mincing and ensures no harsh chunks surprise you
• 40 g grated Parmesan cheese: Aged Parmesan adds umami depth that balances the bright lemon notes
• 200 g frozen or fresh green peas: If using frozen peas, they only need two minutes in the boiling water to become sweet and tender

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil and cook rigatoni until al dente, reserving 120 ml of the starchy cooking water before draining

Cook the peas:

Add peas to the boiling water during the last 2 to 3 minutes of pasta cooking time, then drain everything together

Make the ricotta sauce:

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

Bring it all together:

Add hot pasta and peas directly to the ricotta mixture, tossing well and adding pasta water as needed until silky

Serve it up:

Plate immediately while hot, topping with extra Parmesan, fresh herbs, and additional lemon zest if you like

Save

This recipe became a staple in my kitchen during spring when I want something that feels light but still satisfying after a long day. The bright flavors make me think of windows open and fresh air, even when I am cooking in the dead of winter.

Making It Your Own

Sometimes I add a handful of fresh mint or basil at the end because the herbs wake up the entire dish and make each bite feel garden fresh. A pinch of red pepper flakes adds gentle warmth that cuts through the creaminess without overpowering the delicate flavors.

Perfect Pairings

A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the lemon beautifully, and a simple green salad with vinaigrette balances the richness. For something more substantial, roasted asparagus or broiled zucchini rounds out the meal nicely.

Make Ahead Wisdom

The ricotta mixture can be prepared up to a day in advance and stored in the refrigerator, though you may need to loosen it with extra pasta water when tossing. Leftovers reheat surprisingly well with a splash of water to bring the sauce back to life.

• Grate extra lemon zest just before serving to maintain the brightest citrus flavor
• Reserve more pasta water than you think you need, having too much is better than running out
• Serve this dish immediately because the sauce thickens as it sits and loses its silky texture

Save

This pasta reminds me that sometimes the most comforting meals are also the simplest, requiring just a handful of good ingredients and twenty minutes of your time.

Recipe FAQ

→ Can I make this pasta ahead of time?

This dish is best enjoyed immediately while the sauce is creamy and the pasta is perfectly coated. The ricotta sauce tends to thicken as it sits, so leftovers may need a splash of warm water or olive oil to loosen when reheating.

→ What type of pasta works best?

Rigatoni's ridges and wide tubes are perfect for catching the creamy sauce. Penne, fusilli, or gemelli work equally well. Short pasta shapes with texture tend to hold the ricotta mixture better than smooth long noodles like spaghetti.

→ Can I use fresh peas instead of frozen?

Absolutely. Fresh shelled peas will taste even sweeter and more vibrant. Just blanch them for 2-3 minutes in the boiling pasta water before draining. If using very fresh spring peas, you might only need 1-2 minutes.

→ Is there a good protein addition?

Grilled chicken strips, pan-seared shrimp, or crispy pancetta would complement the lemon and ricotta beautifully. For a vegetarian protein boost, consider adding white beans or serving with a side of marinated mozzarella.

→ Can I freeze the leftovers?

Freezing isn't recommended as the ricotta sauce may separate and become grainy upon thawing. The dish is so quick to prepare that it's better enjoyed fresh. However, leftover portions keep well in the refrigerator for 2-3 days.

→ How can I make this more flavorful?

A pinch of red pepper flakes adds gentle warmth, while toasted pine nuts or walnuts provide crunch. Fresh mint leaves instead of basil amplify the spring flavors, and a drizzle of high-quality olive oil just before serving adds richness.