Save The first time I made this ricotta pasta, it was one of those Tuesdays when the fridge was nearly empty but I refused to order takeout. I had a container of ricotta staring back at me, a lonely lemon, and a bag of frozen peas that had been there since I cannot remember when. What happened in that pot changed how I think about weeknight dinners forever. The sauce came together in seconds, clinging to each rigatoni like it had always belonged there. Now it is the meal I make when I want something that feels special but requires zero effort.
Last spring, my sister came over for dinner and practically inhaled her bowl. She kept asking what the secret ingredient was, convinced I had spent hours reducing something on the stove. When I told her it was just ricotta, lemon juice, and pasta water, she looked at me like I was hiding something. Now she makes it for her kids every week, and they actually ask for seconds of the green pasta. There is something about the brightness of lemon hitting the sweet peas that makes people lean in and take another bite.
Ingredients
- 400 g rigatoni: The ridges and tube shape catch every bit of that creamy ricotta sauce, though penne works just as well if that is what you have in the pantry
- 250 g ricotta cheese: Use whole milk ricotta for the silkiest sauce, and let it come to room temperature while you boil the pasta for easier mixing
- 1 lemon, zested plus 2 tbsp juice: Microplane the zest carefully to avoid the bitter white pith, then juice it fresh right before you need it
- 2 tbsp extra-virgin olive oil: This helps bridge the gap between the water-based ricotta and the pasta, creating that restaurant-quality glossy finish
- 1 small garlic clove, finely grated: Grating the garlic on a Microplane releases more oils than mincing and ensures no harsh raw garlic chunks in your sauce
- 40 g grated Parmesan cheese: Freshly grated makes a huge difference here, adding savory depth that balances the bright lemon
- 200 g frozen or fresh green peas: Frozen peas work perfectly here and actually blanch faster than fresh ones, so do not stress about using them
Instructions
- Get the pasta water ready:
- Bring a large pot of salted water to a rolling boil, then add your rigatoni and cook until it still has a slight bite to it
- Cook the peas:
- Toss the frozen peas into the boiling pasta water during the last 2-3 minutes of cooking time, then drain everything together while remembering to reserve that pasta water
- Make the sauce:
- In a large mixing bowl, whisk together the ricotta, lemon zest and juice, olive oil, grated garlic, Parmesan, salt and pepper until smooth and combined
- Combine everything:
- Add the hot pasta and peas directly to the ricotta mixture and toss vigorously, adding splashes of reserved pasta water until you have a silky, emulsified sauce that coats each piece of pasta
- Serve it up:
- Plate immediately while it is steaming hot, topped with extra Parmesan, fresh herbs if you have them, and perhaps another whisper of lemon zest
Save This pasta became my go-to comfort food during a particularly chaotic month at work. There was something so soothing about the ritual of zesting the lemon, watching the water boil, and knowing that in twenty minutes I would have something nourishing on the table. Some nights I would eat it straight from the mixing bowl, standing at the counter, too tired to even bother with plates. It never failed to make everything feel a little more manageable.
Making It Your Own
I have discovered that a handful of fresh mint leaves torn in at the end adds this incredible freshness that pairs beautifully with both the peas and lemon. Sometimes I will add a pinch of red pepper flakes when I am craving something with a little kick, and the heat plays so nicely against the cool ricotta. On nights when I want something extra luxurious, I will toast some pine nuts and sprinkle them on top for crunch.
Pasta Shape Wisdom
While rigatoni is my go-to because those ridges and the hollow center capture sauce so perfectly, I have made this with fusilli when that was all I had in the pantry. The corkscrew shape actually works surprisingly well, catching little pockets of the ricotta mixture in every twist. Long pasta like spaghetti or linguine creates a completely different experience, more delicate and elegant, though you will need slightly less pasta water to achieve the same coating consistency.
Make Ahead Strategy
You can mix the ricotta sauce up to a day in advance and store it in an airtight container in the refrigerator, though you may need to warm it slightly with a splash of water before tossing with the hot pasta. The peas can be blanched ahead of time too, just plunge them into an ice water bath immediately after cooking to preserve that vibrant green color. Never attempt to reheat this pasta once the sauce has been tossed, as the ricotta will separate and the dish loses its magical creamy texture.
- If doubling this recipe for a crowd, keep the sauce separate from the pasta until the very last minute for the best texture
- A drizzle of really good olive oil right before serving adds a luxurious finish that makes the dish feel restaurant worthy
- Leftovers can be eaten cold the next day, perhaps with some extra arugula stirred in for a refreshing pasta salad twist
Save This is the kind of recipe that reminds me why I fell in love with cooking in the first place, simple ingredients coming together to create something greater than the sum of their parts. I hope it becomes one of those recipes you turn to again and again, adapting it to whatever you have on hand and making it completely your own.
Kitchen Guide
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Blanch them for 2–3 minutes in boiling water until tender. Frozen peas are equally convenient and yield the same delicious results with minimal prep work.
- → What pasta shapes work best?
Rigatoni's ridges capture the creamy sauce beautifully, but penne, fusilli, or other medium-sized shapes work equally well. Avoid very delicate pastas that may break under the weight of the sauce.
- → How do I achieve a silky sauce consistency?
Reserve pasta cooking water before draining—this starchy liquid emulsifies with the ricotta mixture to create a smooth, silky coating. Start with 2–3 tablespoons and add more gradually as needed.
- → Is this dish suitable for vegans?
Absolutely. Substitute ricotta and Parmesan with plant-based alternatives available at most grocery stores. The lemon and garlic flavors remain vibrant and satisfying.
- → Can I make this ahead?
This pasta is best served immediately while hot. However, you can prepare the ricotta mixture up to 2 hours ahead and refrigerate. Cook the pasta fresh and combine just before serving for optimal texture and flavor.
- → What flavor variations work with this base?
Try adding red pepper flakes for heat, toasted pine nuts for crunch, or fresh herbs like basil, mint, or tarragon. A splash of white wine in the ricotta mixture adds complexity and depth.