Pea & Lemon Ricotta Pasta (Print)

Fresh and vibrant pasta featuring creamy ricotta, zesty lemon, and sweet peas. Light, spring-inspired, ready in minutes.

# Components:

→ Pasta

01 - 14 oz rigatoni pasta

→ Ricotta & Lemon Mixture

02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.4 oz grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste

→ Vegetables

09 - 7 oz frozen or fresh green peas

→ Garnish

10 - Extra grated Parmesan cheese for serving
11 - Fresh basil or mint leaves, optional
12 - Lemon zest, optional

# Directions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 4 fluid ounces of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in boiling water for 2-3 minutes, or add frozen peas during the last 2-3 minutes of pasta cooking time. Drain with pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add a splash of pasta water if needed to loosen the mixture.
04 - Add hot drained pasta and peas directly to the ricotta mixture bowl. Toss well, adding reserved pasta water as needed until pasta is evenly coated in silky sauce.
05 - Serve immediately topped with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Expert Advice:

01 -
  • It comes together faster than delivery and tastes like you actually tried.
  • The lemony ricotta clings to every ridge of pasta without feeling heavy or rich.
  • You can make it from pantry staples and still feel like spring came early.
02 -
  • Don't skip reserving the pasta water, it's the only thing that turns the ricotta into a real sauce instead of clumpy cheese.
  • Add the hot pasta to the ricotta, not the other way around, the heat is what makes everything come together.
  • Taste before you add more salt, the Parmesan and pasta water both bring plenty.
03 -
  • Grate your garlic on a microplane instead of mincing it, the texture disappears into the sauce and the flavor spreads evenly.
  • Use the finest side of your grater for the lemon zest and avoid the white pith, it's bitter and will ruin the brightness.
  • Toss the pasta while it's still steaming hot, the residual heat is what makes the ricotta melt into a coating instead of sitting in clumps.
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