“`html
If you are searching for a fresh, vibrant pasta dish that feels like a breath of spring on your plate, this Lemon Ricotta Pasta with Fresh Peas Recipe is about to become your new go-to favorite. Creamy ricotta, bright lemon zest and juice, and tender peas come together in a luscious sauce that coats perfectly cooked pasta, while toasted pine nuts add an irresistible crunch. It’s comfort food elevated with freshness, lightness, and just the right touch of zest that makes every bite a delight. Whether you want a quick weeknight dinner or a stunning dish to share with friends, this recipe captures all those irresistible flavors in one harmonious bowl.
Ingredients You’ll Need
The magic of this Lemon Ricotta Pasta with Fresh Peas Recipe lies in its simplicity, where each ingredient plays an essential role—from the earthy herbs and bright lemon to the creamy ricotta and sweet peas, creating a balance of texture, flavor, and color you’ll love. Here’s what you’ll want to gather before cooking:
- 1/3 cup pine nuts (toasted): Adds a toasty, crunchy texture and buttery flavor that contrasts beautifully with the creamy sauce.
- 1 pound penne (or ziti, rigatoni): Sturdy pasta shapes that hold onto the luscious sauce perfectly.
- 1 tablespoon kosher salt (for pasta water): Essential to season the pasta as it cooks and enhance all flavors.
- 2 medium garlic cloves (smashed): Infuses the sauce with savory depth and gentle pungency.
- 1/3 cup fresh parsley: Provides a fresh, herbal brightness to brighten the sauce.
- 1 teaspoon dried oregano: Brings earthy warmth and Mediterranean aroma.
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried): Adds subtle woodsy notes for complexity.
- 1 1/2 cups peas (frozen and thawed, or fresh): Adds a sweet pop of freshness and lovely green color.
- 1 (15-oz) tub ricotta cheese: The creamy base that makes the sauce luscious and comforting.
- 1 tablespoon lemon zest (from 1 large lemon): Brightens the sauce with a zingy citrus aroma.
- 2-3 tablespoons fresh lemon juice: Adds tang and freshness—adjust to your taste.
- 1/4 cup olive oil: Enriches the sauce and helps it emulsify beautifully.
- 2 teaspoons kosher salt*: To season the sauce perfectly—don’t skip!
- 3/4 teaspoon black pepper: Freshly ground for a gentle heat and spice.
- 1 cup peas (fresh preferred): Added at the end for that burst of tender sweetness and texture contrast.
- 1/2 cup grated Parmesan: Provides a salty, nutty finish and depth in every bite.
- 1-4 tablespoons olive oil (to drizzle): For serving—adds gloss and richness.
- Crushed red pepper (to taste): Optional, for a spicy kick.
How to Make Lemon Ricotta Pasta with Fresh Peas Recipe
Step 1: Toasting the Pine Nuts
Begin by warming a large, high-sided skillet over medium heat. Add your pine nuts and toast them carefully, stirring constantly so they don’t burn. When they turn golden and release their nutty aroma, transfer them to a plate to cool. This step is crucial because those toasted nuts will add a wonderful crunch and warmth to your dish.
Step 2: Cooking the Pasta
Fill that same skillet or a large pot with water and add a generous tablespoon of kosher salt—it should taste like seawater. Bring it to a boil, then add the penne pasta. Stir occasionally and cook just until al dente, usually around 10 minutes. Perfectly cooked pasta will have just enough bite to stand up to the creamy sauce without getting mushy.
Step 3: Making the Ricotta Pea Sauce
While the pasta cooks, grab a food processor or blender and toss in the smashed garlic cloves, fresh parsley, oregano, and thyme. Pulse until the herbs and garlic are finely chopped but not pureed. Then add 1 1/2 cups peas, ricotta cheese, lemon zest, fresh lemon juice, olive oil, salt, and pepper. Pulse again just until combined—a bit of texture here makes the sauce delightfully rustic and fresh.
Step 4: Combining Pasta and Sauce
Drain the pasta and return it to the pot or a large mixing bowl. Drizzle with a little olive oil and stir to prevent sticking. Pour the ricotta pea sauce over the pasta and mix gently until the noodles are luxuriously coated. Fold in the remaining cup of fresh peas for extra bursts of sweetness and color.
Step 5: Finishing Touches
Sprinkle grated Parmesan over the pasta and toss lightly to melt it into the warm sauce. Add an extra drizzle of olive oil for richness and shine. If you like a bit of heat, sprinkle some crushed red pepper flakes. Finally, top each serving with those gorgeous toasted pine nuts you prepared earlier, adding a perfect crunchy contrast to the creamy pasta.
How to Serve Lemon Ricotta Pasta with Fresh Peas Recipe
Garnishes
The bright green herbs and pine nuts are a natural choice here, but fresh lemon zest and an extra sprinkle of Parmesan make the dish sing. Fresh cracked black pepper or a drizzle of good-quality olive oil just before serving elevate the flavors even more.
Side Dishes
This pasta shines beautifully alongside a crisp green salad dressed with a light vinaigrette or a plate of roasted seasonal vegetables. Crusty garlic bread also pairs well, soaking up every last bit of that luscious lemon ricotta sauce.
Creative Ways to Present
For a charming dinner party, serve the pasta in individual bowls and garnish each plate with a sprig of fresh parsley and a small bowl of extra toasted pine nuts on the side. Alternatively, plate it family-style in a large serving dish, encouraging everyone to help themselves to the colorful, creamy goodness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Ricotta Pasta with Fresh Peas Recipe in an airtight container in the refrigerator for up to 3 days. The peas maintain their sweetness well, but the sauce tends to thicken—just stir gently to recombine before serving.
Freezing
This pasta is best enjoyed fresh, as freezing can alter the texture of the ricotta and peas. If you must freeze, place it in a tightly sealed container with minimal air and consume within one month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low heat with a splash of water or olive oil to loosen the sauce. Avoid high heat which can cause the ricotta to separate. Microwaving works too, but reheat in short intervals, stirring frequently to keep the sauce creamy.
FAQs
Can I use frozen peas for this Lemon Ricotta Pasta with Fresh Peas Recipe?
Absolutely! Frozen peas work wonderfully when thawed properly and add lovely sweetness. Fresh peas add extra brightness but frozen peas make this recipe easy year-round.
What pasta shapes work best for this recipe?
Penne, ziti, or rigatoni are ideal because their tubes and ridges catch the creamy sauce perfectly. However, any pasta shape you love can work—just make sure it’s sturdy enough to hold the sauce.
How can I make this dish vegan or dairy-free?
For a vegan twist, use plant-based ricotta and Parmesan alternatives, and swap olive oil for a little vegan butter if desired. The fresh lemon and peas remain the stars, making this easy to adapt without losing flavor.
Is this Lemon Ricotta Pasta with Fresh Peas Recipe suitable for meal prep?
Yes, it keeps well in the fridge and tastes great when reheated. Just add the fresh peas or pine nuts right before serving to keep textures vibrant.
Can I add protein to make this a more substantial meal?
Definitely! Grilled chicken, shrimp, or even crispy tofu would pair nicely with the bright, creamy flavors of this pasta while keeping it balanced and delicious.
Final Thoughts
This Lemon Ricotta Pasta with Fresh Peas Recipe has that perfect balance of creamy comfort and fresh, zesty brightness that makes it a joy to cook and even more of a pleasure to eat. With easy-to-find ingredients and quick steps, it’s a recipe you’ll return to again and again—whether for busy weeknights or casual dinner parties. Give it a whirl and you might just fall in love with this bright, buttery delight like I did!
“`
Print
Lemon Ricotta Pasta with Fresh Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Lemon Ricotta Pasta with Fresh Peas is a bright and creamy weeknight pasta dish that combines tender pasta with a zesty ricotta and pea sauce, toasted pine nuts, fresh herbs, and a hint of crushed red pepper. This flavorful recipe is quick to prepare, requiring only 20 minutes total, and delivers a refreshing balance of creamy, tangy, and slightly nutty notes deliciously satisfying for spring and summer meals.
Ingredients
For the Pasta
- 1 pound penne (ziti, or rigatoni pasta)
- 1 tablespoon kosher salt (for the pasta water)
- 1–4 tablespoons olive oil (to drizzle)
- 1/2 cup grated Parmesan
- crushed red pepper (to taste)
For the Sauce and Toppings
- 1/3 cup pine nuts (toasted)
- 2 medium cloves garlic (smashed)
- 1/3 cup fresh parsley (any kind)
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- 1 & 1/2 cups peas (frozen and thawed, or use fresh)
- 1 cup peas (fresh is best)
- 1 (15-oz) tub ricotta cheese
- 1 tablespoon lemon zest (1 large lemon)
- 2–3 tablespoons fresh lemon juice (taste it)
- 1/4 cup olive oil
- 2 teaspoons kosher salt*
- 3/4 teaspoon black pepper
Instructions
- Toast Pine Nuts: In a large, high sided skillet, toast the pine nuts over medium heat, stirring constantly to prevent burning until they become golden and fragrant. Remove from heat and set aside.
- Boil Pasta: Fill the same skillet with water, add 1 tablespoon kosher salt (enough to taste like seawater) and bring to a boil over high heat.
- Cook Pasta: Add the pasta, stirring occasionally and cook until al dente, about 10 minutes or according to package instructions. Avoid overcooking to keep noodles firm.
- Drain and Dress Pasta: Drain pasta in a colander and return it to the pot. Drizzle with olive oil and stir to coat and prevent sticking.
- Prepare Ricotta Pea Sauce: In a food processor or blender, combine garlic cloves and parsley. Pulse until finely chopped. Add oregano, thyme, 1 and 1/2 cups peas, ricotta, lemon zest, lemon juice, 1/4 cup olive oil, 2 teaspoons kosher salt, and black pepper. Pulse until the mixture is well combined but still textured.
- Combine Sauce and Pasta: Add the ricotta pea sauce to the cooked pasta and stir well. Then fold in the remaining 1 cup fresh peas.
- Add Cheese and Olive Oil: Stir in grated Parmesan and drizzle additional olive oil either into the pot or over individual servings.
- Finish with Spice: Optionally sprinkle crushed red pepper to taste depending on spice preference (more for adults, less or none for kids).
- Serve and Garnish: Top each serving with toasted pine nuts as a crunchy and flavorful finishing touch.
Notes
- Pine nuts toast very quickly and can burn easily—stay attentive while toasting.
- Adjust lemon juice to taste for desired brightness in the sauce.
- Use fresh peas if available for a sweeter, fresher flavor, otherwise frozen peas work well once thawed.
- The crushed red pepper is optional and can be adjusted according to spice tolerance.
