Save It Last spring, I threw this together on a Tuesday evening when my fridge held nothing but odds and ends. The bright burst of lemon against creamy ricotta felt like discovering sunshine on a cloudy day, and my roommate actually asked if I'd ordered from a restaurant.
I made this for my sister when she was recovering from surgery and couldn't handle heavy meals. She took one bite, closed her eyes, and whispered that it tasted like spring itself had shown up in our kitchen.
Ingredients
- Rigatoni: The ridges catch the creamy sauce perfectly, but any sturdy pasta shape works here
- Ricotta: Full-fat creates the silkiest texture, though part-skim still delivers great flavor
- Lemon: Both zest and juice are essential for that bright, zesty punch that cuts through the creaminess
- Garlic: Grating it directly into the ricotta ensures no harsh bits in every bite
- Frozen peas: Actually sweeter and more consistent than fresh, plus they cook right alongside the pasta
- Parmesan: Adds a salty, nutty depth that balances the lemon's sharpness
Instructions
- Cook the pasta:
- Boil salted water and cook rigatoni until al dente, saving about half a cup of the starchy cooking water before draining
- Blanch the peas:
- Toss frozen peas into the boiling water during the last 2-3 minutes of pasta cooking time
- Make the sauce:
- Whisk together ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until smooth
- Combine everything:
- Add hot pasta and peas to the ricotta mixture, tossing well and adding pasta water as needed for a silky coating
- Serve it up:
- Plate immediately with extra Parmesan, fresh herbs, and an additional sprinkle of lemon zest if you're feeling fancy
Save It My neighbor's daughter asked for thirds, which is basically the highest endorsement a six-year-old can give. Something about the sweet peas and gentle flavors makes it unexpectedly kid-friendly.
Making It Your Own
I've discovered that a handful of fresh mint instead of basil transforms this into something entirely different and special. Sometimes I add toasted pine nuts for crunch, especially when serving this as a main course for guests.
Timing Is Everything
The trick is having everything prepped before the pasta hits the water. Once those noodles are done, you want to move fast—the sauce clings best when the pasta is piping hot and the ricotta hasn't had time to stiffen up.
Serving Suggestions
This pasta shines alongside a crisp green salad with a vinaigrette that echoes the lemon in the dish. A glass of chilled white wine doesn't hurt either, especially on warm evenings when you want something that won't weigh you down.
- Keep extra Parmesan at the table because everyone will want more
- A slice of crusty bread helps mop up any remaining sauce
- Finish with cracked black pepper right before serving
Save It Simple, quick, and somehow elegant enough for company while still being perfect for a quiet Tuesday night at home.
Common Questions About Recipes
- → How can I make the sauce creamier?
Add a splash of reserved pasta water while mixing to loosen the ricotta mixture for a silkier sauce.
- → Can I use other pasta shapes?
Yes, penne or fusilli are great alternatives that hold the sauce well.
- → How should I cook the peas for best texture?
Blanch peas in boiling water for 2–3 minutes along with the pasta to keep them tender yet crisp.
- → What herbs work best as garnish?
Fresh basil or mint leaves complement the lemon and ricotta flavors beautifully.
- → How can I add a spicy note?
A pinch of chili flakes mixed into the sauce offers a subtle heat without overpowering freshness.