Lemon ricotta pasta and peas

May 7, 2025
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Lemon ricotta pasta and peas

Lemon Ricotta Pasta with Peas is one of my absolute favorites. This recipe is a fresh, creamy twist on the classic Italian pasta e piselli, I grew up with. It’s a bright, creamy spin on the comforting pasta e piselli my mother made often when I was growing up. She would cook ditalini or broken spaghetti with sweet peas in a simple broth, That humble dish of pasta and peas was a staple in our kitchen, especially in spring when sweet peas were in season and time was short. This version keeps the simplicity I love but adds a touch of brightness with fresh lemon and a generous spoonful of ricotta cheese. It’s light, comforting, and always hits the spot—perfect for busy nights when I want something quick and easy and a little indulgent.

Things to know about this Lemon ricotta pasta and peas

Quick and Easy: This dish comes together in under 30 minutes, making it perfect for busy weeknights.
Use Fresh or Frozen Peas: Either works beautifully—frozen peas are a great pantry staple and stay sweet and tender.
Pasta Matters: Short shapes like fusilli, orecchiette, or shells work best because they hold onto the creamy sauce.
Reserve That Pasta Water: A splash of hot starchy pasta water helps melt the ricotta into a silky, cohesive sauce.
Lemon Brightens Everything: Use fresh lemon juice and zest—it cuts through the richness of the ricotta and adds a fresh finish.
Make It Your Own: Add fresh herbs like basil or mint, a sprinkle of grated Parmesan, or even a few chili flakes for a touch of heat.
If you like easy warm weather pasta dishes try my vegetarian zucchini and tomato pasta or my creamy lemon parmesan zucchini orzo
To sum it up this lemon ricotta pasta and peas is the perfect combination of easy and delicious. The addition of the ricotta elevates the entire dish. Sometimes , it’s just one ingredient that transforms a simple recipe into something memorable. I hope you try it and taste the difference ricotta makes-let me know what you think in the comments. ENJOY!!!

Ingredients

1/2 lb. small shaped pasta
4 cups fresh or frozen peas
2 cups ricotta cheese
2 Tbsp. olive oil
1 cup finely chopped onion
1 Tbsp. minced garlic
juice and zest from 1 lemon
2 cups pasta water
1/2 cup grated parmesan cheese
2 tbsp. chopped Italian parsley
freshly ground black pepper
salt to taste

Instructions

In a pot of boiling salted water cook your pasta el dente reserving at least 2 cups before draining
While the pasta is cooking, in a large saute pan over medium heat add the olive oil, then add in the onion and garlic and cook until soft and fragrant , but not brown.
Add the peas and cook 4-5 minutes until the peas are cooked but not mushy. Then add in the pasta water and the ricotta. Simmer until sauce thickens (3-5 minutes ).
Add the parmesan cheese , and freshy ground black pepper, salt according to taste,
Plate top with more parmesan and the freshly chopped Italian parsley. ENJOY!!!