Save The first time I made this pasta, it was one of those frantic Tuesday evenings where the fridge was nearly empty but I refused to order takeout yet again. I found a tub of ricotta hiding behind the milk, a bag of frozen peas from who knows when, and a lonely lemon on the counter. What happened in that pot of boiling water changed how I think about weeknight cooking forever.
My sister was over that night, suspiciously eyeing my improvised dinner. When she took her first bite, she actually stopped talking mid sentence. The way the bright lemon cuts through the rich ricotta, and those sweet little peas popping between your teeth, it just works. Now she begs me to make it whenever she visits, and I happily oblige because it is so ridiculously easy.
Ingredients
- 400 g rigatoni: The ridges catch the creamy sauce perfectly, though penne or fusilli will absolutely work in a pinch
- 250 g ricotta cheese: Whole milk ricotta gives you that luxurious texture, but part skim still creates a lovely coating
- 1 lemon: You will need both the zest and about 2 tablespoons of fresh juice for that bright, zesty punch
- 2 tbsp extra virgin olive oil: This helps the ricotta mixture become silky and emulsified rather than gloppy
- 1 small garlic clove: Finely grated so it almost dissolves into the sauce rather than leaving raw chunks
- 40 g grated Parmesan: Adds that savory depth that balances the lemon and sweet peas
- 200 g green peas: Frozen peas are totally fine here and actually work beautifully since they are picked at peak ripeness
- Salt and black pepper: Do not be shy with the seasoning, this simple sauce needs proper seasoning to shine
- Extra Parmesan, fresh basil or mint, lemon zest: For serving and making each bowl feel special
Instructions
- Get your water going and make the ricotta mixture:
- Bring a large pot of salted water to a boil. While you wait, whisk together the ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper in a large bowl until smooth and creamy.
- Cook the pasta and blanch the peas:
- Add the rigatoni to the boiling water and cook until al dente. During the last 2 to 3 minutes of cooking, toss in the frozen peas so they blanch right alongside the pasta.
- Reserve that precious pasta water:
- Before draining, scoop out about 120 ml of the starchy cooking water. This liquid gold is what will transform your ricotta mixture from a dip into a proper silky sauce.
- Bring it all together:
- Add the hot, drained pasta and peas directly into the bowl with the ricotta mixture. Toss vigorously, adding splashes of the reserved pasta water until everything is evenly coated in a glossy, creamy sauce.
- Serve it up while it is hot:
- Plate immediately with extra Parmesan, fresh herbs if you have them, and maybe another pinch of lemon zest to really make those flavors sing.
Save Last spring, I made a huge batch of this for a neighborhood potluck. The host had spent hours on her main course, but honestly, everyone kept asking about the bright pasta with peas. Sometimes the simplest dishes, the ones that require almost no effort but taste incredibly fresh, are the ones people remember most.
Making It Your Own
I have found that a pinch of red pepper flakes adds this subtle warmth that plays beautifully with the lemon. Toasted pine nuts or walnuts scattered on top bring a lovely crunch. Some nights I will throw in a handful of fresh spinach to wilt with the peas just to sneak in some greens.
Pasta Shape Wisdom
While rigatoni is fantastic here because those ridges hold onto sauce so well, short pasta shapes are definitely not your only option. Fusilli would be playful, shells would capture the ricotta in little pockets, and even spaghetti would work if you want something more delicate.
Timing Is Everything
I have learned to have the ricotta mixture completely ready before the pasta even hits the water. This way, when you drain the pasta, you can toss it immediately into the waiting sauce. The residual heat from the noodles helps everything emulsify into that perfect consistency.
- Set aside your pasta water before you drain, or you will definitely forget in the moment
- Keep some extra lemon wedges on hand, some people love an extra squeeze at the table
- If the sauce feels too thick, add more pasta water, but if it is too thin, let it sit for a minute and the ricotta will thicken right up
Save There is something so satisfying about a dish that comes together this quickly yet tastes like it required so much more thought. Simple ingredients, treated right, will always win.
Recipe FAQs
- → Can I make this with a different pasta shape?
Absolutely. While rigatoni works beautifully because its ridges hold the creamy sauce, penne, fusilli, or even fettuccine are excellent alternatives. Choose a shape you enjoy.
- → How do I keep the sauce from becoming too thick?
The reserved pasta water is key. Add it gradually while tossing to achieve a silky, coating consistency. The starch in pasta water helps emulsify the ricotta mixture into a luxurious sauce.
- → Can I prepare this ahead of time?
Best served immediately while hot. However, you can prepare the ricotta mixture and cook the pasta separately up to 2 hours ahead, then combine just before serving with fresh pasta water.
- → What's the best way to zest a lemon without a microplane?
Use a fine grater or a vegetable peeler to remove only the yellow outer layer, avoiding the bitter white pith. Finely chop the strips if using a peeler.
- → Is this suitable for dietary restrictions?
It's naturally vegetarian. For vegan versions, substitute ricotta and Parmesan with plant-based alternatives. Always verify ingredient labels for allergens, as it contains milk and wheat.
- → How can I add more depth to the flavor?
Consider adding a pinch of red chili flakes for heat, toasted pine nuts for crunch, or fresh mint alongside basil for complexity. A touch of nutmeg in the ricotta mixture also works beautifully.