If you’re craving a dish that feels like a bright, sunshine-filled afternoon on a plate, the Lemon Ricotta Pasta with Fresh Peas Recipe is exactly what you need. This delightful pasta brings together the creamy tang of ricotta cheese, the zesty pop of fresh lemon, and the sweet little bursts of fresh peas, creating a beautifully balanced and refreshingly vibrant meal. It’s surprisingly simple yet so comforting, making it a perfect weeknight wonder that can easily become your new favorite go-to pasta.
Ingredients You’ll Need
This Lemon Ricotta Pasta with Fresh Peas Recipe shines because of its straightforward, fresh ingredients that each play a critical role in flavor and texture. From the luscious ricotta to the bright lemon zest, every component is essential and works harmoniously to bring this dish to life.
- 12 ounces pasta (fettuccine or linguine): Choose a pasta that holds sauce well and has a nice texture to complement the creamy ricotta.
- 1 cup fresh or frozen peas: Peas add a sweet pop and vibrant green color, plus a touch of spring freshness.
- 1 cup ricotta cheese: This creamy cheese is the star of the sauce, giving it a silky, rich texture.
- 1/4 cup grated Parmesan cheese: Adds a slightly nutty flavor that deepens the richness of the dish.
- 2 tablespoons olive oil: A good-quality olive oil enhances the sauce’s smoothness and adds a fruity undertone.
- 1 tablespoon lemon zest: Bursts of lemon peel zest brighten the dish with citrusy fragrance and flavor.
- 2 tablespoons fresh lemon juice: Freshly squeezed lemon juice brings a lively tartness that balances the creamy cheese.
- 1/2 teaspoon salt: Essential for seasoning and bringing all flavors together.
- 1/4 teaspoon black pepper: A mild peppery kick that complements the lemon and cheese perfectly.
- 1/4 cup chopped fresh basil or parsley (optional): Herbs add a fresh green note and lovely aroma to the final dish.
- Additional grated Parmesan for serving: For those who love an extra cheesy topping to finish it off.
How to Make Lemon Ricotta Pasta with Fresh Peas Recipe
Step 1: Cook Pasta and Peas
Start by bringing a large pot of salted water to a rolling boil. Cooking the pasta until al dente ensures it has a tender bite that won’t get mushy once tossed with the creamy sauce. Adding the peas in the last two minutes allows them to stay tender yet retain their vibrant color and sweet flavor. Remember to reserve about half a cup of the pasta water before draining—this starchy water is pure gold for loosening the sauce later on.
Step 2: Prepare the Ricotta Sauce
In a large bowl, whisk together the ricotta, Parmesan, olive oil, lemon zest, lemon juice, salt, and black pepper until the mixture is smooth and creamy. This simple yet flavorful mixture forms the luscious sauce that will coat your pasta, bringing a creamy texture with a fresh citrus twist that’s hard to resist.
Step 3: Combine Pasta and Sauce
Toss the hot pasta and peas immediately with the ricotta sauce. The warm pasta slightly melts the cheese, creating a silky sauce that clings deliciously to every strand. Add a splash of the reserved pasta water as needed—this helps blend everything smoothly and ensures the sauce isn’t too thick.
Step 4: Add Fresh Herbs
Fold in chopped basil or parsley if you’re using them. These herbs lift the dish visually and add a burst of herbal freshness that brightens every bite, tying together the creamy, lemony elements beautifully.
How to Serve Lemon Ricotta Pasta with Fresh Peas Recipe
Garnishes
Serving your Lemon Ricotta Pasta with Fresh Peas Recipe with extra grated Parmesan on top instantly adds an irresistible salty richness. A few whole fresh basil leaves or parsley sprigs can also elevate the presentation and infuse a subtle scent right at the first bite. A light drizzle of high-quality olive oil finishes the dish with a shimmering gloss and a fruity depth.
Side Dishes
This pasta pairs wonderfully with crisp green salads dressed in light vinaigrettes or simple roasted vegetables that complement the lemony freshness. Think asparagus spears, snap peas, or even a side of garlicky sautéed spinach for a vibrant, balanced meal.
Creative Ways to Present
Want to impress guests? Serve the pasta in warmed shallow bowls with a delicate twist of lemon zest spiraled on top. For a picnic or casual lunch, chill the pasta and serve it as a pasta salad garnished with edible flowers or microgreens. Either way, this dish’s vibrant colors and flavors make every presentation a hit.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Ricotta Pasta with Fresh Peas Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before sealing to maintain freshness and prevent sogginess.
Freezing
Since this recipe relies on fresh peas and delicate cheeses, freezing is not recommended as the texture and flavor may change upon thawing. It’s best enjoyed fresh or within a few days of preparation.
Reheating
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of water or olive oil to re-loosen the sauce. This will help maintain its creamy texture without drying out. Avoid microwaving as it can cause the cheese to separate.
FAQs
Can I use frozen peas instead of fresh in this Lemon Ricotta Pasta with Fresh Peas Recipe?
Absolutely! Frozen peas work very well and are a convenient option. Just add them to the pasta water during the last two minutes of cooking to thaw and cook through perfectly.
Is this pasta suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly, focusing on cheese, peas, and fresh lemon without any meat products. Just ensure your Parmesan cheese is vegetarian-friendly if you’re strict about rennet sources.
Can I add protein to this dish?
For a more substantial meal, grilled chicken, shrimp, or sautéed tofu can be delicious additions. Add them on top or gently fold them in along with the herbs for extra flavor and nutrition.
Can I make this recipe vegan?
To adapt for a vegan diet, substitute the ricotta with a plant-based ricotta alternative and use nutritional yeast or a vegan Parmesan substitute. Lemon and peas remain perfect as they are.
Can this pasta be served cold?
Yes! This Lemon Ricotta Pasta with Fresh Peas Recipe makes a fantastic pasta salad when chilled. It’s refreshing and perfect for warmer days or packed lunches, just add a little extra lemon juice or olive oil before serving cold.
Final Thoughts
Give the Lemon Ricotta Pasta with Fresh Peas Recipe a try soon—you’ll find it effortlessly becomes a comfort staple with its bright yet creamy personality. It’s a dish that tastes like spring in every bite and brings warmth and joy to your kitchen table in less than 30 minutes. Whether for a casual night in or a light dinner party, it never disappoints and always leaves you smiling.
Print
Lemon Ricotta Pasta with Fresh Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A bright and creamy Lemon Ricotta Pasta with Fresh Peas, combining tender pasta with a delicate ricotta and lemon sauce, fresh peas, and a hint of Parmesan and herbs. This quick and easy Italian-inspired dish is perfect for spring and can be served warm or chilled as a pasta salad.
Ingredients
Pasta and Vegetables
- 12 ounces pasta (such as fettuccine or linguine)
- 1 cup fresh or frozen peas
Sauce
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish
- 1/4 cup chopped fresh basil or parsley (optional)
- Additional grated Parmesan for serving
Instructions
- Boil Pasta and Peas: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Add the fresh or frozen peas during the last 2 minutes of cooking to ensure they are tender but still vibrant.
- Drain and Reserve Pasta Water: Before draining, reserve 1/2 cup of the pasta cooking water. Then drain the pasta and peas thoroughly to prevent a watery sauce.
- Prepare the Sauce: In a large bowl, whisk together the ricotta cheese, grated Parmesan, olive oil, lemon zest, lemon juice, salt, and black pepper until the mixture is smooth and creamy.
- Toss Pasta with Sauce: Immediately add the hot pasta and peas to the bowl with the ricotta sauce. Toss to coat evenly, adding the reserved pasta water a little at a time to loosen the sauce and create a luscious texture.
- Add Fresh Herbs and Serve: Stir in chopped fresh basil or parsley if desired for an herbaceous touch. Serve the pasta warm with extra grated Parmesan cheese on top for added flavor.
Notes
- This recipe is also delicious served chilled as a springtime pasta salad.
- Frozen peas can be substituted for fresh peas without compromising flavor or texture.
- For additional protein, consider topping with grilled chicken or shrimp.
