If you’re craving a dish that’s fresh, creamy, and bursting with springtime flavors, then you’ve come to the right place. This Lemon Ricotta Pasta with Fresh Peas Recipe brings together the zesty brightness of lemon, the delicate sweetness of peas, and the luscious creaminess of ricotta cheese in one perfectly balanced plate. It’s quick enough for weeknights but special enough to impress guests, making it a true go-to pasta that feels like a warm hug on a fork. Every bite is a delightful mix of textures and flavors that will have you coming back for seconds without hesitation.
Ingredients You’ll Need
The magic of this recipe lies in its simplicity. Every ingredient plays a key role, from the creamy ricotta that coats the pasta to the fresh peas that add a pop of color and sweetness. These elements come together to create an effortless, satisfying dish that feels light yet indulgent.
- 12 oz pasta (fettuccine, linguine, or penne): Choose your favorite shape to soak up all the creamy lemon ricotta sauce.
- 1 cup ricotta cheese: The star of the dish, bringing a rich and silky texture that makes each forkful luscious.
- 1 cup fresh or frozen peas: They add a sweet crunch and lovely green hue, elevating the dish’s freshness.
- 2 tablespoons olive oil: For sautéing garlic and adding a smooth, fruity undertone.
- 2 cloves garlic, minced: Provides a gentle aromatic kick, essential for depth of flavor.
- Zest of 1 lemon: Intense lemon oils that brighten the sauce and keep itrefreshing.
- 2 tablespoons fresh lemon juice: Adds acidity that perfectly balances the creaminess of ricotta.
- ½ cup grated Parmesan cheese: Sharp and nutty, this cheese enhances complexity and richness.
- ¼ teaspoon salt: To season and bring all flavors together harmoniously.
- ¼ teaspoon black pepper: Adds a subtle heat that lifts the entire dish.
- 2 tablespoons chopped fresh basil or parsley (optional): Fresh herbs for a vibrant, herbal finish that’s just lovely.
How to Make Lemon Ricotta Pasta with Fresh Peas Recipe
Step 1: Cook the Pasta and Peas
Bring a large pot of salted water to a boil and cook your pasta according to package instructions. During the last 2 to 3 minutes, toss in the fresh or frozen peas. This timing ensures the peas stay tender yet vibrant without losing their sweetness. Once cooked, drain the pasta and peas, but be sure to save about half a cup of the starchy pasta water – it’s pure gold for loosening your sauce and helping it cling to every noodle.
Step 2: Sauté the Garlic
While the pasta cooks, heat olive oil over medium heat in a small skillet. Add the minced garlic and sauté gently for 1 to 2 minutes until the aroma fills your kitchen, but be careful not to let it brown. This step infuses the oil with garlic’s mellow fragrance, giving the dish a savory backbone.
Step 3: Prepare the Lemon Ricotta Sauce
In a large mixing bowl, combine ricotta cheese, lemon zest, fresh lemon juice, grated Parmesan, salt, black pepper, and the sautéed garlic with its oil. This mixture is where the creamy, tangy magic happens – the ricotta’s richness balanced by the bright citrus and cheesy depth.
Step 4: Toss Everything Together
Add the hot pasta and peas straight into the ricotta mixture. Toss everything briskly but gently, letting the creamy sauce coat every strand of pasta. If the sauce feels too thick, splash in some of the reserved pasta water until you reach a silky, glossy consistency. The starchy water helps the sauce cling beautifully, making every bite luxuriously smooth.
Step 5: Finish with Fresh Herbs
For an optional but delightful twist, stir in chopped fresh basil or parsley. These herbs add a fresh, herbal note that elevates the dish and makes it feel even more vibrant and spring-ready.
How to Serve Lemon Ricotta Pasta with Fresh Peas Recipe
Garnishes
A sprinkle of extra Parmesan cheese on top never fails to impress, lending a salty, umami burst with every bite. A gentle squeeze of fresh lemon juice at the table amps up the brightness and refreshes your palate.
Side Dishes
This pasta shines as a satisfying main on its own, but pairing it with a crisp green salad or crusty garlic bread adds contrasting textures that round out the meal beautifully.
Creative Ways to Present
For a stunning presentation, twirl the pasta high onto plates to create elegant nests. Garnish with whole pea shoots or extra lemon zest curls to add a restaurant-quality touch that feels effortless.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The pasta will absorb more sauce as it rests, so it might thicken slightly.
Freezing
This recipe is best enjoyed fresh because ricotta’s texture can change after freezing. However, if you must, freeze portions separately in airtight containers for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Gently reheat leftovers in a skillet over low heat with a splash of water or broth to revive the creamy sauce’s silky consistency. Avoid the microwave if possible, as it can dry out the pasta or cause uneven heating.
FAQs
Can I use frozen peas for this Lemon Ricotta Pasta with Fresh Peas Recipe?
Absolutely! Frozen peas work wonderfully here and make the recipe accessible year-round. Just add them during the last minutes of pasta cooking to keep their sweetness and texture intact.
Is this dish vegetarian?
Yes, this Lemon Ricotta Pasta with Fresh Peas Recipe is completely vegetarian, relying on dairy for richness and flavor. It can also be easily adapted for other diets by choosing your favorite pasta type.
What type of ricotta cheese is best to use?
For the creamiest texture, whole-milk ricotta is ideal. It melts smoothly into the sauce, making the dish extra luscious and comforting.
Can I add protein to this recipe?
Definitely! Grilled chicken or sautéed shrimp are excellent additions that complement the light, fresh flavors without overpowering them.
How can I make the sauce thinner or thicker?
If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired consistency. If it’s too thin, a little extra ricotta or Parmesan can help thicken it up while adding richness.
Final Thoughts
This Lemon Ricotta Pasta with Fresh Peas Recipe is one of those rare dishes that’s both effortless and extraordinary. It strikes the perfect balance between creamy richness and bright freshness, making it an absolute joy to make and eat. I can’t wait for you to try it and see how a handful of simple ingredients can come together into something so special and memorable.
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Lemon Ricotta Pasta with Fresh Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
A bright and creamy Lemon Ricotta Pasta with fresh peas, combining tender pasta with zesty lemon, smooth ricotta, and savory Parmesan. Perfect for a light yet satisfying vegetarian main course, this dish is simple, flavorful, and ready in just 25 minutes.
Ingredients
Pasta and Vegetables
- 12 oz pasta (such as fettuccine, linguine, or penne)
- 1 cup fresh or frozen peas
Sauce
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Garnish (optional)
- 2 tablespoons chopped fresh basil or parsley
- Extra Parmesan cheese for serving
- Lemon wedges for serving
Instructions
- Cook Pasta and Peas: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. In the last 2–3 minutes of cooking, add the fresh or frozen peas to the pot. Once done, drain the pasta and peas, reserving ½ cup of the pasta cooking water for later use.
- Sauté Garlic: While the pasta cooks, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant but not browned, to infuse the oil with garlic flavor.
- Prepare the Sauce: In a large mixing bowl, combine the ricotta cheese, lemon zest, fresh lemon juice, grated Parmesan, salt, black pepper, and the sautéed garlic with its oil. Mix these ingredients thoroughly to create a creamy, lemony sauce base.
- Toss Pasta with Sauce: Add the hot drained pasta and peas into the bowl with the sauce. Toss everything together gently, adding small splashes of the reserved pasta water as needed to loosen and coat the pasta evenly with the sauce.
- Garnish and Serve: Stir in the chopped fresh basil or parsley if using. Serve the pasta immediately, topped with additional Parmesan cheese and a squeeze of fresh lemon juice for extra brightness if desired.
Notes
- For added protein, top with grilled chicken or shrimp.
- Use whole-milk ricotta cheese for the creamiest texture.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
