Lemon Ricotta Pasta with Peas
Lemon Ricotta Pasta
Creamy ricotta pasta brightened with lemon zest, sweet peas, Parmesan, and a silky splash of pasta water.
Lemon ricotta pasta is the kind of weeknight dinner that depends on a few careful details rather than a long ingredient list. Ricotta makes the sauce creamy without heavy cream, while lemon zest and juice keep it lively instead of rich and flat.
The sauce comes together off the heat with reserved pasta water, Parmesan, garlic, and olive oil. That starchy water is important: it loosens the ricotta into a glossy coating that clings to the pasta instead of sitting in clumps.
Sweet peas fit naturally here because they cook quickly and add color, freshness, and a little pop in each bite. Frozen peas are reliable and convenient, but fresh peas work well when they are in season.
Short pasta such as fusilli or rigatoni catches the ricotta sauce nicely, though spaghetti or linguine also work. Serve the pasta right away with extra Parmesan, black pepper, and a few basil leaves if you have them.
Nutrition (per serving)
Directions
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1
Bring a large pot of water to a boil. Add the kosher salt, then cook the pasta until just al dente according to the package directions.
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2
Add the frozen peas to the pot during the final 2 minutes of pasta cooking so they turn bright green and tender.
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3
While the pasta cooks, combine the ricotta, Parmesan, olive oil, lemon zest, lemon juice, grated garlic, black pepper, and red pepper flakes in a large heatproof bowl.
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4
Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and peas, then immediately add them to the bowl with the ricotta mixture.
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5
Toss vigorously, adding reserved pasta water a few tablespoons at a time, until the ricotta loosens into a creamy sauce that coats the pasta.
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6
Taste and adjust with more lemon juice, salt, or black pepper as needed. If the sauce tightens, add another splash of pasta water.
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7
Fold in most of the basil, then divide the pasta among warm bowls.
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8
Finish with the remaining basil, extra Parmesan, and a light drizzle of olive oil before serving.
Ingredients
- Short Pasta, such as fusilli, rigatoni, or penne:12 oz
- Kosher Salt:1 tbsp
- Frozen Peas:1 1/2 cups
- Whole-Milk Ricotta Cheese:1 cup
- Parmesan Cheese, finely grated:3/4 cup
- Extra-Virgin Olive Oil:2 tbsp
- Lemon Zest:1 tbsp
- Fresh Lemon Juice:3 tbsp
- Garlic Clove, finely grated:1 clove
- Black Pepper:1/2 tsp
- Red Pepper Flakes:1/4 tsp
- Fresh Basil Leaves, torn:1/4 cup
Tips & Notes
- Use whole-milk ricotta for the smoothest sauce; part-skim ricotta can taste grainier.
- Do not rinse the pasta after draining because the starch helps the ricotta sauce cling.
- If the ricotta is very thick, whisk it with 2 tablespoons pasta water before tossing with the pasta.
- Leftovers reheat best in a skillet over low heat with a splash of water to loosen the sauce.
