Pin It The first time I made this pasta was on a Tuesday evening when my fridge was nearly empty but I had frozen peas and a container of ricotta screaming to be used. Sometimes the most brilliant meals happen out of pure laziness and a bit of kitchen creativity. The bright lemon hits your nose before you even take a bite, cutting through the rich ricotta in this incredibly simple but impressive dish.
I served this to my sister last spring when she dropped by unexpectedly with her kids. Even the vegetable skeptical nephew went back for seconds, which is honestly the highest compliment a pasta dish can receive. Watching someone scrape their plate clean while casually asking for the recipe is exactly the kind of kitchen moment that makes cooking worthwhile.
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Ingredients
- 400 g rigatoni: The ridges and tube shape catch the creamy ricotta sauce perfectly in every bite
- 250 g ricotta cheese: Whole milk ricotta creates the silkiest sauce but part skim works if that is what you have
- 1 lemon: Both zest and juice are essential here for that bright acidic balance
- 2 tbsp extra virgin olive oil: Helps loosen the ricotta into a smooth creamy consistency
- 1 small garlic clove: Finely grated so it melts into the sauce without any harsh chunks
- 40 g grated Parmesan: Adds umami depth that keeps the dish from being too one note
- 200 g green peas: Frozen peas are perfectly fine and actually sweeter than out of season fresh ones
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Instructions
- Get your water going:
- Bring a large pot of generously salted water to boil and cook rigatoni until al dente then reserve 120 ml of that starchy pasta water before draining
- Prep the peas:
- Drop frozen peas into the boiling water during the last 2 to 3 minutes of pasta cooking time so they blanch right alongside the rigatoni
- Make the sauce base:
- Whisk together ricotta lemon zest lemon juice olive oil grated garlic and Parmesan until smooth adding a splash of pasta water if it feels too thick
- Bring it together:
- Add hot drained pasta and peas directly to the ricotta mixture tossing vigorously and adding more reserved pasta water until everything is coated in a glossy silky sauce
- Serve it up:
- Plate immediately while hot with extra Parmesan fresh herbs and another hit of lemon zest if you want that restaurant finish
Pin It This recipe has become my go to for weeknight dinners when I want something comforting but not heavy. There is something deeply satisfying about how such simple ingredients can transform into something that feels special enough for Sunday supper.
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Perfecting The Ricotta Sauce
The trickiest part of this recipe is getting the ricotta mixture to the right consistency. Cold ricotta can be grainy and stubborn so let it sit on the counter for about 20 minutes before you start cooking. When you whisk it with the lemon juice and olive oil it should become smooth like a thick cream not like cottage cheese.
Choosing Your Pasta Shape
Rigatoni is my absolute favorite here because the wide tubes and ridges catch the sauce in all the right places. Penne works in a pinch but those narrower tubes hold less of the creamy ricotta goodness. Even short pasta like fusilli would do the job if that is what your pasta drawer looks like right now.
Making It Your Own
Once you have the basic technique down this recipe becomes a template for endless variations. The beauty of a simple pasta dish is how easily it adapts to whatever you are craving or whatever your fridge contains.
- Add a handful of chopped fresh basil or mint at the end for a pop of color
- Stir in some toasted pine nuts or walnuts for crunch and richness
- A pinch of red pepper flakes in the ricotta mixture adds gentle warmth
Pin It Some recipes are about technique and precision but this one is about confidence and trusting your instincts. Grab a fork and enjoy something bright creamy and completely satisfying.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas work beautifully here—just blanch them for 2-3 minutes in boiling water before tossing with the pasta. Shell about 250g fresh peas to equal the frozen amount.
- → What pasta shapes work best?
Rigate rigatoni, penne, or fusilli are ideal because their ridges and curves catch the creamy sauce well. Short pasta with texture works better than smooth long noodles like spaghetti for this particular preparation.
- → Can I make this dairy-free?
Yes. Use vegan ricotta and nutritional yeast or vegan Parmesan substitute. The texture and flavor profile will remain similar—just check seasoning before serving since plant-based cheeses vary in saltiness.
- → How long will leftovers keep?
Store in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled—add a splash of warm water and toss gently when reheating to restore the silky consistency.
- → Can I add protein to this dish?
Grilled chicken, sautéed shrimp, or crispy pancetta all complement these flavors. If adding meat, cook separately and fold in at the end to maintain the delicate balance of the lemon ricotta sauce.
- → Why reserve pasta water?
The starchy pasta water emulsifies with the ricotta and olive oil, creating a silky, restaurant-quality sauce that clings to every piece of pasta. Always reserve some before draining—just half a cup transforms the texture.
