Pea & Lemon Ricotta Pasta

There was a Wednesday in late April when I opened the fridge and found nothing but a tub of ricotta, half a lemon, and a bag of frozen peas. I was tired, uninspired, and convinced I'd end up ordering takeout. Then I boiled water anyway, grated that lemon right over the ricotta, and tossed it all with hot pasta. The kitchen smelled bright and alive, and I ate two bowls standing at the counter.

I started making this for friends who'd show up unannounced, the kind of nights where you need something generous but not fussy. One of them called it fancy mac and cheese, and honestly, that's not far off. It became my go-to for when I wanted to feed people something that felt like care without the stress of a complicated recipe.

Ingredients

• Rigatoni: The ridges grab onto the creamy ricotta mixture better than smooth pasta, and the hollow center traps little pockets of peas and sauce.
• Ricotta cheese: Use whole milk ricotta if you can find it, the richness makes the sauce feel luxurious without adding cream.
• Lemon, zested: Fresh zest is everything here, it brightens the whole dish and cuts through the richness in a way bottled juice never could.
• Lemon juice: Two tablespoons is just enough to add tang without making the sauce taste sour or sharp.
• Extra-virgin olive oil: A fruity, peppery oil makes the ricotta silkier and adds a layer of flavor you'll notice.
• Garlic clove, finely grated: Grating it raw keeps the flavor clean and punchy, but don't overdo it or it'll overwhelm the lemon.
• Grated Parmesan cheese: This adds salt and umami, use the real stuff and grate it yourself for the best melt.
• Salt and freshly ground black pepper: Taste as you go, the pasta water adds salt too so start light.
• Green peas: Frozen peas are sweet and tender, no need to overthink it or hunt down fresh ones.
• Extra Parmesan, fresh basil or mint, lemon zest: These garnishes aren't just pretty, they add little bursts of flavor that make each bite different.

Instructions

Boil the pasta:

Bring a large pot of well-salted water to a rolling boil, then add the rigatoni and cook until it still has a little bite. Before you drain it, scoop out half a cup of that starchy pasta water, it's the secret to a silky sauce.

Blanch the peas:

Toss the peas into the boiling water during the last two or three minutes of the pasta's cooking time so everything finishes together. They should be bright green and just tender, not mushy.

Mix the ricotta base:

In a large bowl, whisk together the ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until it's smooth and creamy. If it looks too thick, loosen it with a splash of that reserved pasta water.

Toss it all together:

Add the hot drained pasta and peas directly into the ricotta bowl and toss with tongs or a wooden spoon, adding more pasta water a little at a time until everything is glossy and coated. The heat from the pasta will melt everything into a luscious sauce.

Serve immediately:

Divide among bowls and top with extra Parmesan, a few torn basil or mint leaves, and more lemon zest if you want it even brighter.

Pin

The first time I served this to my mom, she asked if I'd taken a cooking class. I laughed and told her it was basically five ingredients and a lemon. She went quiet for a second, then said sometimes the simplest things are the hardest to get right. That stuck with me every time I make it now.

How to Make It Even Better

A pinch of red chili flakes stirred into the ricotta adds a gentle heat that plays beautifully with the lemon. I've also tossed in a handful of toasted pine nuts right before serving, they add crunch and a nutty richness that makes the dish feel a little more special. If you have fresh mint instead of basil, use it, the coolness is unexpected and perfect with peas.

What to Serve Alongside

This pasta is light enough that it doesn't need much, just a simple green salad with a sharp vinaigrette and maybe some crusty bread to mop up any leftover sauce. I've served it with roasted asparagus in the spring and it felt like the whole meal was celebrating the season. A crisp white wine or sparkling water with lemon makes it feel like a real dinner, even on a weeknight.

Storing and Reheating

Leftovers keep in the fridge for up to two days, though the ricotta sauce will thicken as it cools. When you reheat it, add a splash of water or milk and warm it gently in a pan over low heat, stirring constantly so it doesn't break. It won't be quite as silky as fresh, but it's still deeply satisfying.

• Store in an airtight container and keep it cold, the ricotta can spoil quickly.
• Reheat on the stovetop, not the microwave, for the best texture.
• If it looks dry, don't be shy with the water, you're rebuilding the sauce as you go.

Pin

This is the kind of dish that proves you don't need a long ingredient list or hours in the kitchen to make something that feels like love. Keep a lemon and some ricotta around, and you'll never feel stuck at dinnertime again.

Recipe FAQ

→ Can I use a different pasta shape?

Absolutely! Penne, fusilli, or any medium-sized pasta works well. Choose shapes that hold the creamy sauce nicely.

→ What if I don't have fresh peas?

Frozen peas are ideal for this dish and often fresher than fresh. Simply blanch them for 2-3 minutes before mixing with the pasta.

→ How do I prevent the ricotta from becoming lumpy?

Mix the ricotta sauce in the bowl before adding hot pasta. Stir gently and add pasta water gradually until you achieve a smooth, creamy consistency.

→ Can I make this vegan?

Yes! Substitute ricotta and Parmesan with quality vegan alternatives. The lemon and olive oil ensure the dish remains flavorful and satisfying.

→ How much pasta water should I reserve?

Reserve about 120 ml or half a cup. Pasta water contains starch that emulsifies the sauce and helps it cling to the pasta beautifully.

→ What herbs pair best with this dish?

Fresh basil, mint, or a combination of both complement the lemon and ricotta perfectly. Add them just before serving for maximum freshness.