Lemon ricotta pasta and peas

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

  1. In a pot of  boiling salted  water cook your pasta el dente reserving at least 2 cups before draining
  2. 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.
  3. 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 ).
  4. Add the parmesan cheese , and freshy ground black pepper, salt according to taste,
  5. Plate top with more parmesan and the freshly chopped Italian parsley. ENJOY!!!