Save This Pea & Lemon Ricotta Pasta is a fresh and vibrant dish that perfectly captures the essence of spring. Featuring creamy ricotta, zesty lemon, and sweet green peas, it creates a light yet satisfying meal that coats every tube of al dente rigatoni in a silky, citrus-infused sauce. It is an easy, vegetarian-friendly option that comes together in just 25 minutes.
Save The beauty of this recipe lies in its simplicity. By using the heat of the freshly cooked pasta to melt the ricotta and Parmesan, you create a velvety texture without the need for complex cooking techniques. It's a sophisticated meal that is approachable enough for any weeknight dinner.
Ingredients
- Pasta: 400 g rigatoni
- Ricotta & Lemon Mixture: 250 g ricotta cheese, 1 lemon (zested), 2 tbsp lemon juice, 2 tbsp extra-virgin olive oil, 1 small garlic clove (finely grated), 40 g grated Parmesan cheese, salt and freshly ground black pepper
- Vegetables: 200 g frozen or fresh green peas
- Garnish: Extra grated Parmesan, fresh basil or mint leaves (optional), lemon zest (optional)
Instructions
- Step 1
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 120 ml (½ cup) of pasta cooking water before draining.
- Step 2
- While the pasta cooks, blanch the peas in the boiling water for 2–3 minutes. If using frozen peas, simply add them to the pasta pot during the last 2–3 minutes of cooking time. Drain the peas and pasta together.
- Step 3
- In a large mixing bowl, whisk together the ricotta, lemon zest, lemon juice, olive oil, finely grated garlic, and Parmesan. Season with salt and pepper to taste, and mix until smooth. Add a splash of the reserved pasta water if the mixture is too thick.
- Step 4
- Transfer the hot, drained rigatoni and peas directly into the bowl with the ricotta mixture. Toss thoroughly, adding more pasta water as needed until the sauce becomes silky and evenly coats the pasta.
- Step 5
- Serve the pasta immediately while hot, topped with extra Parmesan and fresh herbs.
Zusatztipps für die Zubereitung
To achieve the best sauce consistency, ensure you use the pasta cooking water while it is still hot. The starch in the water helps the ricotta and cheese emulsify into a smooth sauce. Grating the garlic with a microplane ensures it blends seamlessly into the mixture for a subtle, even flavor.
Varianten und Anpassungen
You can easily customize this dish by swapping rigatoni for other pasta shapes like penne or fusilli. For those following a plant-based diet, use high-quality vegan ricotta and Parmesan alternatives to keep the dish vegan-friendly.
Serviervorschläge
Garnish the finished plates with a handful of fresh basil or mint leaves for an aromatic touch. A final dusting of lemon zest and extra Parmesan cheese before serving adds a beautiful visual appeal and a burst of extra flavor.
Save Whether you are looking for a quick lunch or a light dinner, this Pea & Lemon Ricotta Pasta is a delightful choice. With 19g of protein and 480 calories per serving, it is a balanced and delicious vegetarian main dish that celebrates fresh ingredients.
Recipe FAQs
- → Can I make this ahead of time?
This dish is best served immediately after tossing while the pasta is hot. However, you can prepare the ricotta mixture up to 2 hours ahead and store it in the refrigerator. Cook the pasta fresh and combine just before serving.
- → How do I prevent the sauce from breaking?
Keep the ricotta mixture at room temperature before combining with hot pasta. Add reserved pasta water gradually, stirring gently to create a silky coating. The starch in the pasta water helps emulsify the ricotta into a creamy sauce.
- → What pasta shapes work best?
Rigatoni is ideal due to its ridges that hold the ricotta sauce beautifully. Penne, fusilli, or farfalle are excellent alternatives. Avoid very thin pastas like spaghetti, which don't capture the creamy mixture as effectively.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work wonderfully and may need slightly less blanching time, around 2 minutes depending on their size. Frozen peas are convenient and offer consistent quality year-round.
- → How do I adapt this for dietary restrictions?
For vegan versions, substitute ricotta and Parmesan with plant-based alternatives. The dish remains naturally vegetarian. Use gluten-free pasta if needed. Always check labels for cross-contamination with allergens.
- → What fresh herbs pair well with this dish?
Fresh mint and basil are classic choices that complement the lemon and peas beautifully. Parsley, dill, or tarragon also work well. Add fresh herbs just before serving to preserve their brightness and aroma.