Lemon Pasta with Peas and Ricotta (Printable)

A light and creamy pasta dish featuring lemon, peas, and ricotta.

# What You Need:

→ Pasta

01 - 350 g 12 oz pasta such as spaghetti, linguine, or penne

→ Vegetables

02 - 1 cup 150 g fresh or frozen peas
03 - Zest of 1 lemon
04 - Juice of 1 lemon
05 - 1 small garlic clove, finely minced

→ Dairy

06 - 250 g 1 cup ricotta cheese
07 - 50 g ½ cup grated Parmesan cheese

→ Herbs & Extras

08 - 2 tbsp fresh mint leaves, finely chopped plus extra for garnish
09 - 2 tbsp extra-virgin olive oil
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Add the peas to the boiling pasta water in the last 2 minutes of cooking.
02 - While the pasta cooks, in a large bowl, mix together the ricotta, lemon zest, lemon juice, garlic, olive oil, half of the Parmesan, and chopped mint. Season with salt and pepper to taste.
03 - Reserve ½ cup of pasta cooking water, then drain the pasta and peas.
04 - Add the hot pasta and peas directly to the bowl with the ricotta mixture. Toss well, adding reserved cooking water a little at a time until the sauce is creamy and coats the pasta.
05 - Serve immediately, sprinkled with the remaining Parmesan and extra mint leaves.

# Top Tips:

01 -
  • This dish is quick to whip up, making weeknight dinners a breeze.
  • The combination of creamy and tangy flavors is unbelievably refreshing and satisfying.
02 -
  • Be careful not to overcook the pasta; al dente is key for the best texture.
  • If the sauce is too thick, a splash of the reserved pasta water will help create that lovely creaminess.
03 -
  • The key to great pasta lies in the cooking water—don’t forget to salt it generously.
  • Letting the ricotta come to room temperature makes it easier to blend into a smooth sauce.
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