Pea & Lemon Ricotta Pasta

This Pea & Lemon Ricotta Pasta is a fresh and vibrant dish featuring creamy ricotta, zesty lemon, and sweet green peas coating perfectly al dente rigatoni. It is light, spring-inspired, and ready in just 25 minutes, making it an ideal choice for a quick yet elegant vegetarian main dish.

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The beauty of this dish lies in the silky texture created by combining fresh ricotta with starchy pasta water. It is a satisfying vegetarian meal that highlights how simple, high-quality ingredients can produce a flavorful and sophisticated result.

Ingredients

• 400 g rigatoni
• 250 g ricotta cheese
• 1 lemon, zested
• 2 tbsp lemon juice (from about half a lemon)
• 2 tbsp extra-virgin olive oil
• 1 small garlic clove, finely grated
• 40 g grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 200 g frozen or fresh green peas
• Extra grated Parmesan, to serve
• Fresh basil or mint leaves (optional)
• Lemon zest (optional)

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 120 ml (½ cup) of pasta cooking water before draining.

Step 2: Blanch the Peas

While the pasta cooks, blanch the peas in the boiling water for 2–3 minutes (add during the last 2–3 minutes of the pastas cooking time if using frozen peas). Drain with the pasta.

Step 3: Prepare the Ricotta Mixture

In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. If needed, add a splash of pasta water to loosen the mixture.

Step 4: Toss and Coat

Add hot, drained pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding a little reserved pasta water as needed until the pasta is evenly coated in a silky sauce.

Step 5: Garnish and Serve

Serve immediately, topped with extra Parmesan, fresh herbs, and more lemon zest if desired.

Zusatztipps für die Zubereitung

To ensure a smooth sauce, use a microplane or fine grater for both the lemon zest and the garlic. Using the required tools like a large mixing bowl and a wooden spoon or tongs will help you toss the rigatoni effectively without breaking the pasta shape. Don't forget to reserve the pasta water; it's the secret to a silky coating.

Varianten und Anpassungen

For extra flavor, consider adding a pinch of chili flakes or a handful of toasted pine nuts. You can swap rigatoni for penne or fusilli if preferred. For a vegan version, simply use vegan ricotta and Parmesan alternatives.

Serviervorschläge

Serve this dish immediately while hot to maintain the creamy consistency of the ricotta. Garnish with fresh basil or mint leaves to enhance the aromatic profile, and finish with an extra sprinkle of Parmesan and lemon zest for a professional presentation.

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With 480 calories and 19 g of protein per serving, this Pea & Lemon Ricotta Pasta is a nutritionally balanced meal that is as satisfying as it is delicious. Enjoy this quick taste of Italy in the comfort of your home.

Recipe FAQs

→ Can I use fresh peas instead of frozen?

Yes, fresh peas work wonderfully. Blanch them for 2–3 minutes in boiling salted water until tender before adding to the pasta. You may need to adjust cooking time slightly depending on size and freshness.

→ What if my ricotta sauce seems too thick?

Simply add reserved pasta cooking water a tablespoon at a time until you reach your desired consistency. The starch in the water helps create a silky sauce that clings beautifully to the pasta.

→ Can I make this dish ahead?

This dish is best served immediately while hot. However, you can prepare the ricotta mixture ahead and store it in the refrigerator for up to 24 hours. Cook the pasta fresh and combine just before serving.

→ What pasta shapes work best?

Rigatoni is ideal for trapping the creamy sauce, but penne, fusilli, or farfalle are excellent alternatives. Avoid very thin shapes that won't hold enough sauce.

→ How do I make this vegan?

Substitute plant-based ricotta and vegan Parmesan alternatives. The cooking method remains the same. You may want to add a touch of nutritional yeast for extra umami and richness.