Lemon Ricotta Pasta with Peas (Printable)

A creamy pasta featuring ricotta, peas, and zesty lemon.

# What You Need:

→ Pasta

01 - 350 g (12 oz) pasta (such as spaghetti, linguine, or penne)

→ Vegetables

02 - 1 cup (150 g) fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 1 small garlic clove, finely minced

→ Dairy

06 - 250 g (1 cup) ricotta cheese
07 - 50 g (½ cup) grated Parmesan cheese

→ Herbs & Extras

08 - 2 tbsp fresh mint leaves, finely chopped (plus extra for garnish)
09 - 2 tbsp extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Add the peas to the boiling pasta water in the last 2 minutes of cooking.
02 - While the pasta cooks, in a large bowl, mix together the ricotta, lemon zest, lemon juice, garlic, olive oil, half of the Parmesan, and chopped mint. Season with salt and pepper to taste.
03 - Reserve ½ cup of pasta cooking water, then drain the pasta and peas.
04 - Add the hot pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved cooking water a little at a time until the sauce is creamy and coats the pasta.
05 - Serve immediately, sprinkled with the remaining Parmesan and extra mint leaves.

# Expert Advice:

01 -
  • It’s a quick and easy dish that feels fancy enough for company.
  • The combination of lemon and mint is incredibly refreshing.
02 -
  • Don’t skip reserving that pasta water; it’s the secret to a silky sauce.
  • Adding the peas in the last moments of cooking keeps them bright and vibrant!
03 -
  • Invest in quality ricotta; it truly makes all the difference in flavor.
  • Always taste as you go to ensure the seasoning is just right!
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