Name: Lemon Ricotta Pasta with Fresh Peas Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 12 oz pasta (such as linguine or penne); 1 cup fresh or frozen peas; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; zest of 1 lemon; juice of 1 lemon (about 2 tablespoons); 1 clove garlic (minced); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup reserved pasta water; 2 tablespoons chopped fresh basil or parsley

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Bright, zesty, and impossibly creamy, Lemon Ricotta Pasta with Fresh Peas is the ultimate ode to springtime flavors and simple Italian cooking. Picture twirls of tender pasta swaddled in a luscious lemon-scented ricotta sauce, studded with plump green peas and finished with fragrant herbs. This dish comes together in just about 20 minutes, yet tastes like a special treat you’d find in a sunny trattoria. Whether you’re looking for a quick weeknight favorite or an elegant dinner to impress friends, Lemon Ricotta Pasta with Fresh Peas is the kind of recipe you’ll want to make again and again.

Lemon Ricotta Pasta with Fresh Peas Recipe - Recipe Image

Ingredients You’ll Need

What I love about Lemon Ricotta Pasta with Fresh Peas is how each ingredient builds layers of flavor and texture without complicating your grocery list. Every addition brings something special, from creamy cheese and bright citrus to pops of sweet green peas.

Pasta (12 oz linguine or penne): Choose your favorite shape—linguine delivers elegant strands, while penne offers satisfying bites to hold the sauce.
Fresh or Frozen Peas (1 cup): These not only add sweetness and color, but also a cheerful spring vibe with every bite.
Ricotta Cheese (1 cup): The secret to a luxuriously creamy, fresh-tasting pasta—whole milk ricotta gives the richest texture.
Grated Parmesan Cheese (1/2 cup): Salty, nutty, and perfectly sharp, Parmesan deepens the flavor of the sauce.
Zest of 1 Lemon: The zest infuses the sauce with aromatic lemon oil for a big hit of citrus without added acidity.
Juice of 1 Lemon (about 2 tablespoons): Just enough lemon juice brightens the whole dish and rounds out the creaminess.
Minced Garlic (1 clove): Raw garlic gives a gentle bite and savory undertone to the sauce—don’t skip it!
Salt (1/4 teaspoon): Essential for balancing flavors—taste before serving, as cheese can add extra saltiness.
Black Pepper (1/4 teaspoon): Freshly cracked pepper adds warmth and a little kick in every forkful.
Reserved Pasta Water (1/4 cup): This starchy secret weapon helps make the sauce cling to the pasta luxuriously.
Chopped Fresh Basil or Parsley (2 tablespoons—for garnish): A final shower of herbs gives freshness and lovely color as a finishing touch.

How to Make Lemon Ricotta Pasta with Fresh Peas

Step 1: Boil the Pasta and Peas

Fill a large pot with water and crank up the heat—don’t forget a generous handful of salt to season your pasta from within. Once it’s boiling, add your pasta. In the last two minutes of cooking, toss in the peas so they cook just through but stay sweet and brilliantly green. Reserve about a quarter cup of that magical starchy pasta water before draining everything—this will be key for a silky sauce.

Step 2: Mix the Ricotta Sauce

While the pasta cooks, grab a big mixing bowl and whisk together the ricotta, Parmesan, lemon zest, lemon juice, garlic, salt, and pepper. The mixture should look creamy and taste bright, with obvious hits of citrus and a savory cheesy edge. This no-cook sauce is the heart of Lemon Ricotta Pasta with Fresh Peas—super simple, but so satisfying!

Step 3: Combine Pasta, Peas, and Sauce

While the pasta and peas are piping hot, add them straight into the bowl with the ricotta mixture. Toss vigorously to coat everything in that dreamy, velvety sauce. If the mixture feels too thick or sticky, splash in a little reserved pasta water—the result should be glossy and creamy, clinging to every noodle just right.

Step 4: Finish, Taste, and Garnish

Now’s the moment to take a taste and adjust the seasoning; maybe another squeeze of lemon, a touch more salt, or a few extra cracks of pepper. Serve the pasta warm and pile it high, showering each serving with fresh basil or parsley for a burst of green. That finishing touch takes Lemon Ricotta Pasta with Fresh Peas from homey to restaurant-worthy.

How to Serve Lemon Ricotta Pasta with Fresh Peas

Garnishes

You can really have fun here—extra lemon zest, more Parmesan shavings, a drizzle of good olive oil, or even a handful of microgreens all complement the creamy sauce and fresh peas. The herbs are essential for a pop of flavor and color, so don’t hold back!

Side Dishes

Since Lemon Ricotta Pasta with Fresh Peas is already so vibrant, I like to serve it with simple sides: think a crisp green salad with a tangy vinaigrette, garlicky roasted broccoli, or buttery grilled bread for scooping up every last bit of sauce. For extra protein, sliced grilled chicken or a side of white beans works beautifully and keeps the meal balanced.

Creative Ways to Present

For special occasions, you can twirl the pasta into little nests on each plate, nestling in extra peas and herb leaves on top. Try serving the pasta in a pretty, shallow serving platter, or offering it family-style for guests to help themselves. Lemon Ricotta Pasta with Fresh Peas adapts easily for potlucks or picnics—just serve it at room temperature and add even more fresh herbs right before eating.

Make Ahead and Storage

Storing Leftovers

Store any leftover Lemon Ricotta Pasta with Fresh Peas in an airtight container in the fridge for up to three days. The flavors will meld and the sauce may thicken a bit, but a quick stir (and a splash of water or milk) will revive it beautifully.

Freezing

While this pasta is best enjoyed fresh, you can freeze portions if needed. Seal cooled portions in airtight containers or freezer bags for up to one month. Thaw overnight in the fridge and give the pasta a gentle stir as it may separate slightly upon reheating—just add a little extra ricotta or cream to bring it back together.

Reheating

To reheat, place the pasta in a skillet over low heat and add a splash of milk or reserved pasta water. Warm gently, stirring constantly, until the sauce loosens and coats the noodles again. You can also microwave it in short bursts, stirring between each, but go low and slow to keep that creamy texture intact.

FAQs

Can I use frozen peas instead of fresh?

Absolutely! Frozen peas work beautifully and offer just as much sweetness and color. Just toss them into the boiling pasta water for the last two minutes of cooking so they warm through but don’t get mushy.

What type Main Course

Both long pasta like linguine and short pasta like penne or rigatoni are wonderful options. Just use what you love or have on hand—the sauce clings well to both!

Is there a vegan way to prepare this dish?

Definitely! Try using a plant-based ricotta (cashew-based ones are excellent) and swap the Parmesan for nutritional yeast or a vegan Parmesan alternative. It won’t lose its bright, creamy character.

Can I add extra vegetables to the pasta?

Of course! This is a forgiving base for extra greens like spinach, arugula, or even roasted asparagus. Stir them in with the hot pasta and peas, and let the residual heat wilt them slightly.

How do I make the sauce even creamier?

For ultra decadence, add a splash of cream or dollop of mascarpone to the ricotta mix. But honestly, the combination of ricotta and a bit of starchy pasta water already achieves that perfect, silky consistency.

Final Thoughts

If you could bottle the flavor of spring, it would taste just like Lemon Ricotta Pasta with Fresh Peas. This is a dish you’ll crave whenever you need a burst of sunshine or a quick, cozy dinner. I hope you give it a try and make it part of your permanent pasta repertoire!

Lemon Ricotta Pasta with Fresh Peas Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 22 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Enjoy a taste of spring with this delightful Lemon Ricotta Pasta with Fresh Peas. Creamy ricotta cheese, zesty lemon, and sweet peas come together to create a light and flavorful dish that is perfect for a quick weeknight meal.

Ingredients

Scale

Pasta:

12 oz pasta (such as linguine or penne)

Peas:

1 cup fresh or frozen peas

Ricotta Mixture:

1 cup ricotta cheese
1/2 cup grated Parmesan cheese
zest of 1 lemon
juice of 1 lemon (about 2 tablespoons)
1 clove garlic (minced)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup reserved pasta water

Garnish:

2 tablespoons chopped fresh basil or parsley

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Instructions

Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 2 minutes of cooking, add the peas to the pot. Reserve 1/4 cup of pasta water, then drain the pasta and peas.
Mix Ricotta: In a large mixing bowl, combine the ricotta, Parmesan, lemon zest, lemon juice, garlic, salt, and pepper. Stir until smooth.
Combine and Toss: Add the hot pasta and peas to the ricotta mixture. Toss well to coat. Add reserved pasta water if needed for desired consistency.
Season and Garnish: Taste and adjust seasoning. Garnish with fresh basil or parsley. Serve warm.