Merken Indulge in the flavors of spring with this Pea & Lemon Ricotta Pasta. This dish is a celebration of fresh, vibrant ingredients, featuring a creamy ricotta sauce brightened with zesty lemon and sweet green peas. It perfectly coats every ridge of the al dente rigatoni, offering a light yet satisfying meal that is ready in just 25 minutes.
Merken This Italian-inspired recipe is all about texture and balance. By using the starchy pasta cooking water to emulsify the ricotta mixture, you create a silky, professional-grade sauce without the need for heavy cream. It is the ultimate effortless dinner for pasta lovers.
Ingredients
Pasta
- 400 g rigatoni
Ricotta & Lemon Mixture
- 250 g ricotta cheese
- 1 lemon, zested
- 2 tbsp lemon juice (from about half a lemon)
- 2 tbsp extra-virgin olive oil
- 1 small garlic clove, finely grated
- 40 g grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Vegetables
- 200 g frozen or fresh green peas
Garnish
- Extra grated Parmesan, to serve
- Fresh basil or mint leaves (optional)
- Lemon zest (optional)
Instructions
- Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Reserve 120 ml (½ cup) of pasta cooking water before draining.
- Step 2: Prepare the Peas
- While the pasta cooks, blanch the peas in the boiling water for 2–3 minutes. If using frozen peas, simply add them to the pasta pot during the last 2–3 minutes of cooking. Drain them together with the pasta.
- Step 3: Mix the Sauce
- In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, extra-virgin olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth. Add a splash of the reserved pasta water if needed to loosen the consistency.
- Step 4: Toss and Coat
- Add the hot, drained pasta and peas directly into the bowl with the ricotta mixture. Toss well, adding the remaining reserved pasta water as needed until the rigatoni is evenly coated in a silky, creamy sauce.
- Step 5: Garnish and Serve
- Serve immediately, topped with extra Parmesan, fresh herbs like basil or mint, and additional lemon zest if desired.
Zusatztipps für die Zubereitung
For the best results, ensure you grate the garlic very finely so it melts into the sauce without leaving large raw pieces. The reserved pasta water is the most important ingredient for the sauce's texture—the starch helps the ricotta cling to the pasta perfectly.
Varianten und Anpassungen
You can easily customize this dish by adding a pinch of chili flakes for heat or a handful of toasted pine nuts for added crunch. If you don't have rigatoni on hand, penne or fusilli work just as well. To make this recipe vegan, simply substitute the ricotta and Parmesan with your favorite plant-based alternatives.
Serviervorschläge
Serve this pasta in shallow bowls to showcase the vibrant green peas and golden lemon zest. It pairs beautifully with a simple side salad or a glass of crisp white wine. Don't forget to top it with plenty of fresh herbs just before serving to maximize the aromatic experience.
Merken Whether for a quick weekday dinner or a light seasonal lunch, this Pea & Lemon Ricotta Pasta is sure to become a staple in your kitchen. Enjoy the simplicity and elegance of Italian home cooking!