Fresh, creamy pasta with sweet peas, tangy lemon, and smooth ricotta. Light spring-inspired dish ready in just 25 minutes.
# What You'll Need:
→ Pasta
01 - 14 oz rigatoni
→ Ricotta & Lemon Mixture
02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tbsp fresh lemon juice
05 - 2 tbsp extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.4 oz grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste
→ Vegetables
09 - 7 oz frozen or fresh green peas
→ Garnish
10 - Extra grated Parmesan for serving
11 - Fresh basil or mint leaves, optional
12 - Additional lemon zest, optional
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water before draining.
02 - While pasta cooks, blanch peas in boiling water for 2-3 minutes, adding them during the final 2-3 minutes of pasta cooking if using frozen peas. Drain with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add pasta water gradually if needed to loosen the mixture.
04 - Add hot, drained pasta and peas directly to the ricotta mixture. Toss thoroughly, adding reserved pasta water gradually until pasta is evenly coated in silky sauce.
05 - Serve immediately, topped with extra Parmesan, fresh herbs, and additional lemon zest if desired.
