Save to Pinterest Last Tuesday caught me completely unprepared for dinner. I had ricotta languishing in the fridge and a bag of frozen peas I'd forgotten about. Sometimes the most accidental combinations end up being the ones we make forever.
My friend Sarah dropped by while I was tossing it together. She ended up licking the serving spoon clean and demanded the recipe right there at my kitchen island. That's when I knew this wasn't just pantry cleanup.
Ingredients
- 400 g rigatoni: These tubes capture the creamy sauce beautifully inside and out
- 250 g ricotta cheese: Whole milk ricotta gives the silkiest results but part skim works fine
- 1 lemon, zested: Organic lemons have more fragrant oils in the skin
- 2 tbsp lemon juice: Fresh is non negotiable here
- 2 tbsp extra virgin olive oil: This emulsifies everything into a cohesive sauce
- 1 small garlic clove, finely grated: Grating distributes the flavor more evenly than mincing
- 40 g grated Parmesan cheese: Adds a savory foundation that balances the bright lemon
- 200 g frozen or fresh green peas: Frozen peas are often sweeter than fresh out of season
Instructions
- Get your water going:
- Bring a large pot of salted water to boil for the pasta
- Cook the rigatoni:
- Add pasta and cook until al dente then reserve 120 ml pasta water before draining
- Blanch the peas:
- Drop peas into the boiling water during the last 2 to 3 minutes of pasta cooking time
- Make the ricotta base:
- Whisk together ricotta, lemon zest, lemon juice, olive oil, garlic, Parmesan, salt and pepper until smooth
- Bring it together:
- Add hot pasta and peas to the ricotta mixture and toss well adding pasta water as needed
- Serve it up:
- Plate immediately with extra Parmesan fresh herbs and additional lemon zest if you like
Save to Pinterest My grandmother would have laughed at how quickly this comes together. She spent hours on her ragù but I think she would have appreciated that something this simple could taste this honest.
Making It Your Own
I've made this with spinach instead of peas when the garden was overflowing. The same principle works with asparagus in spring or zucchini in summer. What matters is keeping that lemon ricotta foundation intact.
Perfecting The Texture
The first time I made this the sauce was grainy and separate. Turns out I needed to whisk the ricotta with the olive oil before adding anything else. Now it always comes together like a proper sauce that actually coats every piece of pasta.
Serving Suggestions
A crisp white wine cuts through the richness beautifully. I've also served this alongside a simple green salad dressed with nothing more than olive oil and salt. Sometimes that's all you need.
- Add toasted pine nuts for crunch and protein
- Red pepper flakes give a gentle warmth that balances the citrus
- Fresh mint leaves transform it into something completely different
Save to Pinterest This is what weeknight dinners should be: fast enough for Tuesday, special enough for company.
Recipe FAQs
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work beautifully. Shell them and blanch for 2-3 minutes in the boiling pasta water during the last few minutes of cooking. Fresh peas may need slightly less time than frozen.
- → What pasta shapes work best?
Rigatoni is ideal because the tubes catch the creamy sauce well. Penne, fusilli, or gemelli also work perfectly. The ridges and curves help the ricotta mixture cling to every bite.
- → Can I make this ahead?
The ricotta mixture can be prepared up to a day ahead and stored covered in the refrigerator. The dish is best served immediately after tossing with hot pasta, though leftovers can be gently reheated with a splash of water.
- → How do I prevent the sauce from becoming too thick?
The reserved pasta water is essential. Add it gradually while tossing to achieve a silky consistency. The starch in the cooking water helps emulsify the ricotta into a smooth coating.
- → What herbs complement this dish?
Fresh basil adds sweetness, while mint provides a cool contrast to the rich ricotta. Both work wonderfully with the lemon and peas. Add them just before serving to preserve their bright flavor.