Pea & Lemon Ricotta Pasta

The first time I made this pasta, it was a Tuesday evening and I had zero energy for anything complicated. I literally threw together what was in my fridge, ricotta and a lonely lemon, expecting something edible but not memorable. But when that creamy, citrusy sauce hit the hot pasta, my kitchen smelled like an Italian grandmother had been cooking there for hours. My roommate walked in and asked what restaurant I ordered from. Sometimes the best discoveries happen when you are too tired to overthink dinner.

I made this for my friend Sarah last spring when she needed cheering up after a rough week at work. We sat on my back porch, eating this pasta and drinking cheap white wine, and she actually said this meal fixed something inside her. The sweetness of the peas against that tangy lemon ricotta is just perfect, the kind of food that makes you slow down and really taste what you are eating. Now she asks for it every time she comes over.

Ingredients

• 400 g rigatoni: The ridges catch the sauce beautifully and these tubes hold onto those little peas
• 250 g ricotta cheese: Whole milk ricotta gives you that luxuriously creamy texture we are after
• 1 lemon, zested plus 2 tbsp juice: Use a microplane to get just the yellow zest, no bitter white pith
• 2 tbsp extra-virgin olive oil: This emulsifies with the ricotta to create that silky coating
• 1 small garlic clove, finely grated: Grating releases more flavor than mincing and you will not bite into chunks
• 40 g grated Parmesan cheese: Adds a salty, nutty depth that balances all that fresh lemon
• 200 g green peas: Fresh peas are amazing but frozen work perfectly, just do not tell anyone
• Salt and freshly ground black pepper: Ricotta needs a good amount of salt to really sing

Instructions

Get your pasta water going:

Bring a large pot of salted water to boil, then add rigatoni and cook until al dente. Reserve about ½ cup of that starchy pasta water before draining, this liquid gold is what makes the sauce come together.

Blanch those peas:

During the last 2 to 3 minutes of pasta cooking time, drop the peas right into the boiling water. Drain everything together and the peas will be perfectly tender without needing another pot.

Make the magic sauce:

In a large mixing bowl, whisk together ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until smooth. If it feels too thick, add a splash of that reserved pasta water.

Bring it all together:

Add hot pasta and peas directly to the bowl with the ricotta mixture. Toss vigorously, adding more pasta water as needed until every piece of pasta is coated in a glossy, creamy sauce.

Plate it up:

Serve immediately while everything is still hot, topped with extra Parmesan, fresh herbs, and maybe another pinch of lemon zest if you are feeling fancy.

Pin it

This recipe became my go-to for summer dinner parties because nobody believes how little time it actually takes. Last July I made it for six people and there was literally nothing left, not even a sauce smear on anyone's plate. Something about that fresh, bright combination just makes people happy.

Choosing Your Pasta Shape

Rigatoni is perfect here because those ridges and hollows grab onto the creamy sauce, but any short pasta with texture will work beautifully. Penne, fusilli, or even gemelli would be great substitutions. The key is picking something with surface area for that ricotta mixture to cling to.

Making It Your Own

Sometimes I add a handful of fresh mint or basil at the end, which brightens everything even more. A pinch of red pepper flakes adds this subtle warmth that balances the cool creaminess. Toasted pine nuts or chopped walnuts on top bring this amazing crunch contrast.

Timing Everything Perfectly

The trickiest part is getting everything to come together while the pasta is still hot, which is what makes that sauce emulsify properly. Have your ricotta mixture ready and waiting before you even drop the pasta in the water.

• Mix your sauce in the serving bowl so you can toss everything directly in there
• Keep that pasta water, you will almost certainly need it
• Work quickly once the pasta drains, heat is your friend here

Pin it

This pasta is what happens when simple ingredients meet perfect timing, and honestly, that is the best kind of cooking.

Recipe FAQ

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work beautifully. Shell them and blanch for 2-3 minutes until tender. Fresh peas may need slightly less cooking time than frozen ones.

→ What other pasta shapes work well?

Penne, fusilli, cavatappi, or farfalle all pair nicely. Choose shapes with ridges or tubes that catch the creamy ricotta sauce effectively.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to restore creaminess.

→ Can I make this vegan?

Absolutely. Use plant-based ricotta and vegan Parmesan alternatives. The lemon and pea flavors remain vibrant and delicious.

→ Why reserve pasta water?

Starchy pasta water emulsifies with the ricotta and olive oil, creating a silky, cohesive sauce that clings beautifully to each piece of pasta.

→ Can I add protein?

Grilled chicken, sautéed shrimp, or white beans make excellent additions while maintaining the dish's light, spring character.