Save to Pinterest The kitchen windows were open that first Sunday I made this, letting in a warm spring breeze that carried the faint scent of blooming jasmine from the garden outside. I had grabbed a tub of ricotta on impulse at the market, something about the season begging for lighter, brighter flavors after months of heavy stews and roasted root vegetables. This pasta came together in the golden hour of the afternoon, sunlight catching on the lemon zest as I grated it, and the whole house filled with this impossibly fresh aroma that made everyone wander into the kitchen, asking what smelled so good.
I served this to my sister on a Tuesday night when she was running on empty between work shifts, watching her shoulders drop as she took that first bright, creamy bite. Something about the sweet pop of peas against the tang of lemon feels like reassurance on a plate, the kind of food that says everything will be okay without actually saying anything at all. Now she requests it whenever she visits, and I keep a bag of peas in the freezer just for those moments.
Ingredients
- 400 g rigatoni: Those ridges and tubes are made for catching sauce, though penne or fusilli will step in nicely if thats what your pantry holds
- 250 g ricotta cheese: Whole milk ricotta gives you that lush, creamy coating we are after
- 1 lemon, zested and 2 tbsp juice: Microplane that zest carefully, we want only the bright yellow aromatic part, none of the bitter white pith beneath
- 2 tbsp extra virgin olive oil: This helps loosen the ricotta into something pourable and adds that grassy Italian backbone
- 1 small garlic clove, finely grated: Grating gives you a subtle garlic whisper rather than aggressive chunks
- 40 g grated Parmesan cheese: Salty, nutty depth that rounds out the bright lemon
- 200 g frozen or fresh green peas: Sweet little pops of spring that cook right alongside the pasta
- Salt and freshly ground black pepper: Season aggressively, the ricotta needs salt to wake up
- Extra Parmesan and fresh basil or mint: For that final restaurant worthy flourish on top
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to a rolling boil, then add your rigatoni and cook until al dente, that perfect toothsome bite that gives pasta its soul
- Blanch those sweet peas:
- Toss the peas into the boiling water during the last 2 to 3 minutes of pasta cooking time, they will burst with sweetness and turn the most beautiful vibrant green
- Whisk up that magic sauce:
- In a large mixing bowl, combine the ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until smooth and creamy, adding a splash of pasta water if it needs help loosening up
- Bring it all together:
- Reserve about 120 ml of that starchy pasta water before draining, then add the hot pasta and peas directly into the ricotta mixture, tossing vigorously until every tube is coated in that silky sauce, adding more pasta water as needed
- Serve it up while it shines:
- Plate immediately with extra Parmesan showered over the top and fresh herbs scattered like confetti, maybe an extra pinch of lemon zest if you are feeling fancy
Save to Pinterest This became our emergency dinner when friends drop in unexpectedly, the kind of meal that looks elegant but secretly took fifteen minutes from start to finish. There is something about the bright lemon cutting through rich ricotta that makes people pause mid conversation and ask for seconds, their bowls somehow empty without anyone noticing.
Making It Your Own
Some nights I will fold in a handful of toasted pine nuts for crunch, or maybe a pinch of red pepper flakes if I want that gentle heat humming beneath the creaminess. Fresh mint instead of basil completely transforms the vibe, making it feel even more like spring has arrived.
Leftovers Worth Keeping
This reheats surprisingly well, though I will admit the sauce thickens up in the fridge, so you will need to splash in a little water and warm it gently. Actually, I have been known to eat the leftovers cold for lunch the next day, straight from the container, standing at the kitchen counter.
Pairing Ideas
A crisp white wine like Pinot Grigio cuts through the richness perfectly, or maybe an Italian white blend if you are feeling fancy. A simple green salad with a sharp vinaigrette balances the creaminess, and crusty garlic bread is never wrong.
- Keep some frozen peas in your freezer always, they are the secret to weeknight magic
- Microplane your lemon zest, it makes all the difference in getting those fragrant oils
- Season your sauce before tossing, ricotta needs salt to really sing
Save to Pinterest Spring on a plate, ready in twenty minutes, the kind of dinner that makes you feel like you have your life together even when you definitely do not.
Recipe FAQs
- → Can I use frozen peas instead of fresh?
Absolutely. Frozen peas work beautifully in this dish. Simply blanch them in the pasta water for 2-3 minutes during the last few minutes of cooking, then drain with the pasta. They'll thaw quickly and maintain excellent texture and flavor.
- → How do I prevent the ricotta sauce from becoming grainy?
Mix the ricotta with lemon juice, oil, and garlic until smooth before combining with hot pasta. Use reserved pasta water gradually to loosen the sauce rather than adding it all at once. The starch in pasta water helps emulsify the ricotta into a silky coating.
- → What pasta shapes work best for this sauce?
Rigatoni is ideal due to its ridged surface that catches the creamy sauce. Penne, fusilli, or farfalle are excellent alternatives. Avoid thin pasta like spaghetti, which may not support the rich, creamy coating effectively.
- → Can I make this vegan?
Yes. Substitute vegan ricotta and plant-based Parmesan alternatives. The ratio and technique remain the same. Some vegan ricottas may require slightly less pasta water to achieve the desired consistency, so add gradually while tasting.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of water or pasta water to restore the creamy sauce. Add fresh lemon juice and herbs when reheating to brighten flavors.
- → What garnishes pair well with this dish?
Fresh basil, mint, or parsley add brightness. Toasted pine nuts provide crunch. Crispy breadcrumbs create textural contrast. Extra lemon zest, chili flakes, and additional Parmesan enhance both flavor and presentation.