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
Scale
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.
