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
Scale
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.
