Pin It The first time I made this pasta was on a Tuesday when I needed something that felt like sunshine but used only what was in my fridge. The ricotta creates this incredible creamy base without any heavy cream, and when you fold in those sweet green peas, suddenly dinner feels lighter and brighter. I love how the lemon wakes everything up without being too acidic. My roommate wandered in midway through mixing and literally hovered over the bowl until I plated it.
Last spring I made this for a friend who swore she hated ricotta cheese in pasta. She took one bite and went completely silent, then asked for seconds. The trick is really getting that sauce silky smooth with just enough pasta water. Something magical happens when the hot pasta hits the cool ricotta mixture. Its become my go to when I want to serve something that looks elegant but was actually incredibly simple to pull together.
Ingredients
- Rigatoni: The ridges catch the creamy ricotta sauce beautifully, though penne or fusilli work just as well if thats what you have on hand
- Ricotta cheese: Whole milk ricotta gives the best texture, but part skim works too
- Lemon: Both zest and juice are essential here for that bright, fresh flavor that cuts through the richness
- Extra virgin olive oil: Adds a fruity note and helps create a silky sauce consistency
- Garlic: Grating it raw means it disperses evenly without any harsh bites
- Green peas: Frozen peas work perfectly here and actually taste sweeter than fresh out of season peas
- Parmesan cheese: Adds a salty, nutty depth that balances the bright lemon and sweet peas
Instructions
- Boil the pasta:
- Bring a large pot of generously salted water to a rolling boil and cook the rigatoni until al dente. Before draining, scoop out about 120 ml of that starchy pasta water and set it aside.
- Blanch the peas:
- Toss the peas into the boiling water during the last 2 to 3 minutes of pasta cooking time. Drain everything together when the pasta is perfectly done.
- Make the ricotta sauce:
- In a large mixing bowl, whisk together the ricotta, lemon zest, lemon juice, olive oil, grated garlic, and Parmesan. Season generously with salt and plenty of black pepper until the mixture tastes bright and balanced.
- Combine everything:
- Add the hot pasta and peas directly into the bowl with the ricotta mixture. Toss vigorously, adding splashes of the reserved pasta water until you achieve a silky, glossy coating on every piece of pasta.
- Serve it up:
- Plate immediately while the pasta is steaming hot, topped with extra Parmesan, fresh basil or mint, and a final dusting of lemon zest if you are feeling fancy.
Pin It This dish has saved me on countless nights when I wanted something that felt special but had zero energy for elaborate cooking. Its the kind of recipe that makes people think you put in way more effort than you actually did.
Make It Your Own
Sometimes I add a handful of fresh spinach or arugula right at the end just to wilt it into the pasta. A pinch of red pepper flakes brings a gentle warmth that plays beautifully with the lemon. In summer, fresh mint instead of basil makes this taste even more vibrant.
Texture Secrets
The ricotta sauce can feel slightly grainy if you do not whisk it thoroughly before adding the pasta. Take your time getting it really smooth, and do not be shy with the pasta water. That starchy liquid is what transforms the ricotta from a clumpy mixture into something luxurious and coating.
Serving Suggestions
This pasta works beautifully alongside a simple green salad dressed with nothing but olive oil and more lemon. A crisp white wine like pinot grigio cuts through the richness perfectly. I have also served this as a side dish alongside grilled chicken or fish when I want something lighter than a cream sauce.
- Toast some pine nuts or chopped walnuts to sprinkle on top for a buttery crunch
- Stir in some fresh burrata pieces right before serving for an even creamier version
- Keep a lemon wedge at the table for an extra squeeze right before eating
Pin It There is something so satisfying about a dish that comes together this quickly but tastes like it took all afternoon. Hope this brings a little brightness to your table too.
Recipe Questions & Answers
- → Can I make this ahead of time?
This dish is best served immediately while warm for the creamiest texture. However, you can prepare the ricotta mixture up to 2 hours ahead and store it covered in the refrigerator. Cook the pasta fresh and combine just before serving.
- → What if I don't have fresh ricotta?
You can use store-bought ricotta from the dairy section, which works perfectly. Avoid whipped ricotta as it can become grainy when heated. If unavailable, creamy goat cheese or mascarpone are excellent alternatives that provide similar richness.
- → How do I prevent the sauce from becoming dry?
The reserved pasta water is key to achieving a silky sauce. Start with a smaller amount and add more gradually while tossing. The starch in the pasta water helps the ricotta coat the pasta evenly and prevents it from becoming thick or clumpy.
- → Can I use frozen peas instead of fresh?
Absolutely! Frozen peas work wonderfully in this dish. Add them directly during the last 2-3 minutes of the pasta's cooking time and drain with the pasta. They thaw quickly in the hot water and maintain their sweet flavor and vibrant color.
- → What herbs pair best with this dish?
Fresh mint, basil, or dill all complement the lemon and peas beautifully. Mint adds a cool, refreshing note, while basil provides classic Italian flavor. Add herbs just before serving to preserve their delicate flavors and bright appearance.
- → How can I make this vegan?
Substitute dairy ricotta with store-bought vegan ricotta, use nutritional yeast or vegan Parmesan instead of traditional cheese, and replace olive oil with a quality extra-virgin variety. The lemon and peas provide plenty of flavor, so the result remains equally delicious.