If you’re searching for a dish that perfectly balances lightness with creamy indulgence, the Lemon Ricotta Pasta with Fresh Peas Recipe is your new go-to. This delightful pasta meal bursts with bright citrus notes from fresh lemon, combined with the richness of ricotta cheese and the natural sweetness of fresh peas. It’s incredibly simple to make yet feels special enough for any occasion, bringing vibrant color and refreshing flavors to your plate in no time. Whether you’re eager for a quick weeknight dinner or want to impress guests with a fresh spring-inspired Mediterranean creation, this recipe will quickly become one of your favorites.
Ingredients You’ll Need
With just a handful of simple ingredients, this pasta dish shines by highlighting freshness and creaminess perfectly. Each component plays a key role in building layers of flavor, from the silky ricotta to the zesty lemon kick and sweet pop of peas.
- 12 ounces pasta: Choose your favorite shape like spaghetti, fettuccine, or penne for a delightful texture that holds the sauce well.
- 1 cup fresh or frozen peas: Adds natural sweetness and a lovely pop of green to brighten every bite.
- 1 cup whole milk ricotta cheese: The creamy base that makes this dish wonderfully rich without weighing it down.
- 1/4 cup grated Parmesan cheese: Brings a nutty, savory depth that complements the ricotta and lemon perfectly.
- 2 tablespoons olive oil: Helps meld the ingredients together with a smooth, fruity richness.
- Zest and juice of 1 lemon: Provides a fresh, tangy brightness that lifts the entire dish.
- 1/2 teaspoon salt: Enhances all the flavors harmoniously.
- 1/4 teaspoon black pepper: Adds a gentle warmth and balance.
- 1/4 teaspoon crushed red pepper flakes (optional): For a subtle kick if you like a little heat.
- 1/4 cup pasta water (reserved): Helps loosen the sauce and bind everything together beautifully.
- Chopped fresh basil or parsley for garnish: Delivers a fresh herbal note and vibrant color.
How to Make Lemon Ricotta Pasta with Fresh Peas Recipe
Step 1: Cook the Pasta and Peas
Start by bringing a large pot of salted water to a rolling boil. Add your chosen pasta and cook it according to the package instructions. When the pasta is just about two minutes shy of being fully cooked, stir in the fresh or frozen peas so they can gently steam and soften along with the noodles. This trick ensures your peas stay tender and vibrant without overcooking. Before draining, reserve 1/4 cup of the starchy pasta water; this simple ingredient is a game-changer in creating a luxurious sauce.
Step 2: Prepare the Lemon Ricotta Sauce
While the pasta cooks, grab a large mixing bowl and combine the ricotta cheese, grated Parmesan, olive oil, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using. Whisk these ingredients together until you have a smooth, tangy, creamy mixture that practically sings with freshness.
Step 3: Toss Pasta with the Sauce
Drain the pasta and peas, then immediately add them to the bowl with the ricotta mixture. Toss everything together thoroughly, allowing the warm pasta to slightly melt the cheese and absorb the lemony flavors. Add a splash of the reserved pasta water as needed to loosen the sauce, creating a silky coating that clings to every strand and pea, perfectly marrying taste and texture.
Step 4: Final Touches
Once everything is mixed, give it a taste and adjust the seasoning with more salt, pepper, or lemon juice if desired. This step ensures your Lemon Ricotta Pasta with Fresh Peas Recipe is personalized just how you love it.
How to Serve Lemon Ricotta Pasta with Fresh Peas Recipe
Garnishes
The finishing touch is all about fresh herbs. Sprinkle chopped basil or parsley over the plated pasta to add a fragrant, green contrast that pops visually and flavor-wise. A little extra grated Parmesan on top will add a savory richness that’s simply irresistible.
Side Dishes
This pasta shines as a satisfying main course, but pairing it with a crisp green salad or a crusty garlic bread can round out the meal beautifully. Think simple arugula with lemon vinaigrette or roasted cherry tomatoes to keep everything light and fresh.
Creative Ways to Present
For a charming touch, serve this pasta in individual shallow bowls, drizzling just a little extra olive oil and zesting fresh lemon over the top tableside. You can also toss in some toasted pine nuts or sunflower seeds for added crunch and personality. This makes sharing the Lemon Ricotta Pasta with Fresh Peas Recipe all the more special.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Ricotta Pasta with Fresh Peas Recipe should be stored in an airtight container in the refrigerator. It keeps best for up to two days, retaining most of its fresh flavors. Keep in mind, the peas may soften further when chilled, but the dish will still be delicious.
Freezing
Freezing this pasta is not recommended because the creamy ricotta sauce can separate and become grainy upon thawing. For the best experience, enjoy it fresh or refrigerated leftovers within a couple of days.
Reheating
To reheat, gently warm the pasta in a skillet over low heat with a splash of water or broth to restore creaminess and prevent dryness. Stir frequently until heated through for a meal that almost tastes as fresh as the moment you made it.
FAQs
Can I use frozen peas in this recipe?
Absolutely! Frozen peas work wonderfully here and can be added directly to the boiling pasta water. They cook quickly and retain their sweet flavor, making them a convenient option without sacrificing taste.
What kind of pasta works best for the Lemon Ricotta Pasta with Fresh Peas Recipe?
You can use any pasta shape you like, but spaghetti, fettuccine, and penne are especially good at holding the creamy sauce. The key is choosing a pasta that allows the ricotta mixture to cling nicely for each delightful bite.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is vegetarian-friendly. It contains no meat or fish, and the cheeses used fit perfectly within a vegetarian diet. For vegan variations, you might experiment with plant-based ricotta and Parmesan substitutes.
Can I add protein to this dish?
Definitely! Adding grilled chicken, pan-seared shrimp, or even chickpeas can boost protein content and make the meal more filling without overpowering the fresh flavor profile.
What’s the best way to get the lemon flavor just right?
Fresh lemon zest and juice are key in this recipe. The zest delivers aromatic oils that brighten the sauce, while the juice adds tangy acidity. Using fresh lemons rather than bottled juice really makes a difference in elevating this pasta’s flavor.
Final Thoughts
Once you try the Lemon Ricotta Pasta with Fresh Peas Recipe, it’s hard not to fall in love with its cheerful vibrancy and creamy comfort. It’s a refreshing take on pasta that feels light but satisfying, simple yet elegant. Perfectly suited for bringing a burst of sunshine into your meals, this recipe is sure to become a beloved staple in your kitchen. So grab your ingredients and dive into this wonderful springtime pasta experience—you won’t regret a single bite!
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Lemon Ricotta Pasta with Fresh Peas Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
Lemon Ricotta Pasta with Fresh Peas is a light and creamy pasta dish perfect for spring or summer. Featuring tender pasta cooked with sweet fresh peas and tossed in a zesty lemon-ricotta sauce, this recipe offers a fresh, satisfying meal that comes together quickly. Ideal for weeknight dinners or casual entertaining, it’s bright, flavorful, and easy to prepare.
Ingredients
Ingredients
- 12 ounces pasta (such as spaghetti, fettuccine, or penne)
- 1 cup fresh or frozen peas
- 1 cup whole milk ricotta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup pasta water (reserved)
- Chopped fresh basil or parsley for garnish
Instructions
- Cook Pasta and Peas: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. During the last 2 minutes of cooking, add the peas to the boiling pot with the pasta.
- Reserve Pasta Water and Drain: Before draining, reserve 1/4 cup of the pasta cooking water. Then drain the pasta and peas thoroughly.
- Prepare the Sauce: In a large bowl, combine the ricotta cheese, grated Parmesan, olive oil, lemon zest, lemon juice, salt, black pepper, and crushed red pepper flakes if using. Mix until smooth and well blended.
- Toss Pasta with Sauce: Add the hot pasta and peas to the bowl with the ricotta mixture. Toss everything together, adding a splash of the reserved pasta water as needed to loosen the sauce and ensure it coats the pasta evenly.
- Serve and Garnish: Serve the pasta warm, garnished with chopped fresh basil or parsley and extra Parmesan cheese if desired.
Notes
- For extra protein, consider adding grilled chicken or chickpeas to the dish.
- Swap fresh peas for spinach or arugula to boost the greens and add flavor variation.
- This dish is best served fresh but can be gently reheated with a bit of extra water or broth to maintain creaminess.
