Pea Lemon Ricotta Pasta (Printable Version)

Creamy ricotta, lemon zest, and peas coat al dente rigatoni in a fresh, vibrant pasta dish.

# The Ingredients You'll Need:

→ Pasta

01 - 14 oz rigatoni

→ Ricotta & Lemon Mixture

02 - 9 oz ricotta cheese
03 - Zest of 1 lemon
04 - 2 tbsp lemon juice
05 - 2 tbsp 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, to serve
11 - Fresh basil or mint leaves (optional)
12 - Additional lemon zest (optional)

# Step-by-Step Instructions:

01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 1/2 cup (120 ml) of pasta cooking water before draining.
02 - During the final 2–3 minutes of the pasta cooking, add the peas to the boiling water and blanch. Drain peas along with the pasta.
03 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, olive oil, grated garlic, grated Parmesan, salt, and pepper. Stir until smooth and creamy. Add reserved pasta water as needed to loosen the sauce.
04 - Add the hot drained pasta and peas to the ricotta mixture. Toss thoroughly to coat evenly, incorporating additional reserved pasta water if required for a silky texture.
05 - Plate immediately, garnished with extra Parmesan, fresh herbs, and additional lemon zest if desired.

# Additional Tips::

01 -
  • It comes together in under 30 minutes but tastes like something from a proper Italian kitchen
  • The sauce requires zero cooking so you can actually relax while the pasta boils
  • Leftovers reheat beautifully for lunch the next day
02 -
  • The ricotta mixture thickens quickly, so don't skip the pasta water—it's the secret to a proper sauce consistency
  • Add the lemon juice gradually and taste as you go, since lemons vary wildly in acidity
  • This dish needs to be eaten immediately while the sauce is warm and glossy
03 -
  • Let your ricotta come to room temperature before mixing—it incorporates much more smoothly
  • Use a microplane for the lemon zest to avoid any bitter white pith
  • If the sauce breaks, whisk in another splash of warm pasta water to bring it back together
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