Save The first time I made this was on a Tuesday evening when I had zero energy but a serious craving for something that tasted like sunshine. My friend Sarah had dropped off some fresh ricotta from the Italian market, and I had a bag of peas staring at me from the freezer. Ten minutes later, my kitchen smelled like lemon and comfort, and I realized fast food could actually be beautiful.
I served this at my first proper dinner party last spring, nervously watching everyone take their first bite. When my roommate Marco looked up and said this is actually restaurant quality, I felt like I had won some kind of culinary lottery. Now it is the meal I make when I need to impress someone without actually trying that hard.
Ingredients
- Rigatoni: The ridges catch the creamy ricotta sauce perfectly, but penne works just as well
- Ricotta cheese: Whole milk ricotta gives the silkiest results, though part skim still creates a lovely sauce
- Lemon: Both zest and juice are essential here for that bright, fresh flavor
- Fresh garlic: Grating it on a microplane means no harsh chunks, just gentle garlic flavor throughout
- Green peas: Frozen peas are actually sweeter than fresh most of the year, so do not stress about fresh ones
- Parmesan: Adds a salty, nutty depth that balances the lemon and ricotta beautifully
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil and cook rigatoni until al dente, saving that precious pasta water before draining
- Prep the peas:
- Drop frozen peas into the boiling water during the last 2 minutes of pasta cooking time, then drain everything together
- Mix up the magic sauce:
- Whisk ricotta with lemon zest, juice, olive oil, grated garlic, Parmesan, salt and pepper until smooth and creamy
- Bring it all together:
- Add hot pasta and peas directly to the ricotta mixture, tossing with reserved pasta water until coated in silky sauce
- Serve it up:
- Plate immediately with extra Parmesan, fresh herbs and another hit of lemon zest if you are feeling fancy
Save Last month my little sister declared this the only thing she wants for her birthday dinner, and honestly, I get it. There is something about the combination of creamy ricotta and bright lemon that feels like a warm hug on a plate.
Making It Your Own
I have discovered that a handful of fresh basil or mint right at the end transforms this into something completely different. Sometimes I add toasted pine nuts for crunch, or a pinch of chili flakes when I want a little warmth behind all that fresh lemon flavor.
Perfect Pairings
This pasta loves a crisp white wine like pinot grigio or sauvignon blanc. A simple arugula salad with lemon vinaigrette on the side keeps things light and fresh. For something more substantial, roasted asparagus or broiled tomatoes work beautifully alongside.
Leftover Love
While this is best eaten fresh, I have learned that leftovers actually make an incredible cold pasta salad for lunch the next day. The flavors develop even more and the sauce thickens up beautifully.
- Store any leftovers in an airtight container for up to 2 days
- Add a splash of olive oil when reheating to revive the sauce
- This recipe doubles easily for a crowd or meal prep
Save Hope this brings a little brightness to your kitchen table, just like it did to mine on that tired Tuesday evening. Sometimes the simplest ingredients create the most beautiful moments.
Recipe FAQs
- → Can I make this ahead of time?
This dish is best served immediately after tossing. However, you can prepare components in advance: cook the ricotta mixture and store it separately, then combine with hot pasta just before serving to maintain the creamy texture and prevent the pasta from absorbing too much sauce.
- → What pasta alternatives work well?
Penne, fusilli, or farfalle are excellent substitutes for rigatoni. Short, sturdy shapes work best as they catch the creamy sauce effectively. Avoid delicate shapes like angel hair, which may get overwhelmed by the ricotta mixture.
- → How do I fix sauce that's too thick?
Reserve extra pasta cooking water while draining. Add it gradually while tossing the pasta, a tablespoon at a time, until you achieve a silky consistency. The starch in the water helps the sauce coat the pasta evenly without making it heavy.
- → Is this suitable for a vegan diet?
Yes, substitute ricotta with high-quality vegan ricotta and use nutritional yeast or vegan Parmesan alternatives. The flavor profile remains delicious while accommodating plant-based preferences. Ensure all ingredients are certified vegan.
- → What garnishes enhance this dish?
Fresh mint or basil add brightness, while extra lemon zest amplifies the citrus notes. Toasted pine nuts provide crunch and richness. A light scatter of red pepper flakes offers gentle heat that complements the cool creaminess beautifully.
- → Can I use fresh peas instead of frozen?
Absolutely. Fresh peas require the same 2-3 minute blanching time. Frozen peas are convenient and taste equally fresh since they're frozen at peak ripeness. Both deliver excellent flavor and tender texture in the final dish.