Name: Lemon Ricotta Pasta with Fresh Peas and Toasted Pine Nuts Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1/3 cup pine nuts (toasted); 1 pound penne (ziti or rigatoni can be used); 1 tablespoon kosher salt (for the pasta water); 1-4 tablespoons olive oil (to drizzle); 1/2 cup grated Parmesan cheese; Crushed red pepper (to taste); 2 medium cloves garlic (smashed); 1/3 cup fresh parsley (any variety); 1 teaspoon dried oregano; 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme); 1 1/2 cups peas (frozen and thawed, or fresh); 1 (15-oz) tub ricotta cheese; 1 tablespoon lemon zest (from 1 large lemon); 2-3 tablespoons fresh lemon juice (to taste); 1/4 cup olive oil; 2 teaspoons kosher salt*; 3/4 teaspoon black pepper; 1 cup peas (fresh is best, added after mixing sauce)

Jump to Recipe· 4.1 from 66 reviews

If you are on the lookout for a vibrant, creamy, and utterly delightful pasta dish that feels like a warm hug from the inside, this Lemon Ricotta Pasta with Fresh Peas and Toasted Pine Nuts Recipe is just what you need. Bright lemon notes mingle perfectly with smooth ricotta, while fresh peas add a pop of sweetness and the toasted pine nuts bring a subtle crunch to every bite. It’s fresh, easy to whip up in about 20 minutes, and makes for a stunningly simple main that will impress without any fuss.

Ingredients You’ll Need

The first image shows a close-up view inside a blender filled with a thick, creamy, pale green mixture dotted with small darker green pieces, with the blender's central white blade holder visible in the middle. The second image shows a white bowl filled with cooked penne pasta, topped with a dollop of the same pale green creamy mixture placed in the center, contrasting with the yellowish pasta. Both images are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of fresh ingredients that each play a starring role in building its beautiful layers of flavor, texture, and color. From the luscious ricotta to the vibrant lemon zest and fresh herbs, these essentials combine effortlessly to create a pasta dish that tastes like spring in every forkful.

1/3 cup pine nuts (toasted): Adds a delicate, nutty crunch that elevates the entire dish.
1 pound penne (ziti or rigatoni): Perfect pasta shapes for holding the creamy sauce and peas.
1 tablespoon kosher salt (for pasta water): Seasons the pasta as it cooks, enhancing every bite.
2 medium cloves garlic (smashed): Brings a subtle pungency and warmth to the sauce.
1/3 cup fresh parsley (any kind): Adds bright herbal freshness and color.
1 teaspoon dried oregano: Gives a hint of Mediterranean earthiness.
1 teaspoon fresh thyme (or 1/2 teaspoon dried): Provides a gentle woodsy depth.
1 1/2 cups peas (frozen thawed or fresh): Sweet bursts of green that perfectly complement the creamy ricotta.
1 (15-oz) tub ricotta cheese: The creamy base of the sauce that gives richness without heaviness.
1 tablespoon lemon zest (from 1 large lemon): Intense citrus aroma that wakes up the palate.
2-3 tablespoons fresh lemon juice (to taste): Adds bright acidity to balance the richness.
1/4 cup olive oil: Smoothens the sauce and adds luscious mouthfeel.
2 teaspoons kosher salt: For seasoning the ricotta sauce perfectly.
3/4 teaspoon black pepper: Provides a gentle spicy kick.
1 cup peas (fresh is best): Added at the end for texture and fresh flavor.
1/2 cup grated Parmesan: Adds savory depth and umami.
1-4 tablespoons olive oil (to drizzle): For finishing, adding shine and extra flavor.
Crushed red pepper (to taste): Optional heat that livens up the dish.

How to Make Lemon Ricotta Pasta with Fresh Peas and Toasted Pine Nuts Recipe

Step 1: Toast the Pine Nuts

Start by warming a large high-sided skillet over medium heat and gently toasting the pine nuts. Keep an eye on them and stir constantly because they can go from golden brown to burnt in an instant. Once fragrant and lightly golden, transfer them to a plate immediately to stop the cooking process. This step is key for that irresistible nutty crunch.

Step 2: Cook the Pasta

Fill the same skillet with water, add one tablespoon of kosher salt until it tastes like seawater, and bring it to a rolling boil. Add your pasta of choice—penne, ziti, or rigatoni—all fantastic at catching sauces. Cook just until al dente, about 10 minutes, depending on the package instructions. Drain well but keep it warm and toss with a little olive oil to prevent sticking.

Step 3: Prepare the Ricotta and Pea Sauce

While the pasta cooks, pop garlic, fresh parsley, oregano, and thyme into a food processor. Pulse until the herbs and garlic are finely chopped and fragrant. Next, add 1 1/2 cups of peas, ricotta, lemon zest, lemon juice, 1/4 cup olive oil, 2 teaspoons kosher salt, and black pepper. Pulse the mixture just enough to combine everything evenly while keeping a little texture—this sauce should feel creamy but lively.

Step 4: Combine Pasta and Sauce

Add the ricotta-pea mixture to your warm pasta and stir gently but thoroughly to coat every piece. Toss in the remaining cup of fresh peas for that fresh snap. Sprinkle in the grated Parmesan and drizzle with more olive oil if you like things extra silky. Stir once more to bring it all together beautifully.

Step 5: Finish and Garnish

If you’re serving adults, don’t hesitate to shake in some crushed red pepper flakes for a subtle punch of heat. Finally, crown each serving with the toasted pine nuts you patiently prepared earlier—a delightful textural contrast that will keep everyone reaching for seconds.

How to Serve Lemon Ricotta Pasta with Fresh Peas and Toasted Pine Nuts Recipe

A large gray pan filled with creamy penne pasta mixed with a green herb sauce, dotted with bright green peas and sprinkled with grated cheese and small toasted pine nuts, a wooden spoon resting inside the pan on the right. The pan sits on a table covered with a white striped cloth on a white marbled surface, surrounded by small white bowls containing pine nuts, grated cheese, and pea pods scattered around, with fresh parsley placed nearby. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly torn parsley or a sprinkle of extra Parmesan adds a lovely finishing touch. A few more cracks of black pepper or an extra drizzle of good-quality olive oil will brighten the dish. And for those who love a little zing, a sprinkle of lemon zest right before serving brings the citrus notes front and center.

Side Dishes

This Lemon Ricotta Pasta with Fresh Peas and Toasted Pine Nuts Recipe pairs wonderfully with a crisp green salad dressed simply in lemon vinaigrette or a light roasted vegetable medley. If you want to make it a full meal, a crusty baguette or garlic bread works perfectly to mop up every last bit of that luscious sauce.

Creative Ways to Present

Serve this pasta in individual shallow bowls to showcase its beautiful colors from the bright green peas and golden pine nuts. You can also offer lemon wedges on the side, encouraging guests to add an extra splash of citrus if they’re craving more zing. For a party, try plating it on a large platter, garnished with herbs and pine nuts for a stunning shared dish.

Make Ahead and Storage

Storing Leftovers

This dish keeps well in the fridge for up to 3 days. Store leftovers in an airtight container. The vibrant flavors won’t fade, though the peas may soften a bit. Before storing, leave off any garnish like pine nuts to keep their crunch intact for when you serve again.

Freezing

Freezing isn’t the best option for this pasta because the ricotta sauce’s texture can change when thawed, and peas might become mushy. If you must freeze, do so in a tightly sealed container but expect some loss in that fresh, creamy mouthfeel.

Reheating

To reheat, gently warm the pasta in a skillet over low heat with a splash of water or olive oil to prevent it from drying out. Avoid the microwave if you want to maintain the sauce’s beautiful creaminess. Add the toasted pine nuts just before serving to preserve their crunch.

FAQs

Can I use other pasta types for this recipe?

Absolutely! While penne, rigatoni, or ziti work wonderfully here because they hold sauce well, you can substitute with farfalle, fusilli, or even spaghetti if that’s what you have on hand. The key is choosing a pasta shape that grabs onto the creamy ricotta sauce.

Is fresh or frozen peas better for this dish?

Fresh peas are ideal for both flavor and texture, offering a delicate sweetness and a pleasant snap. However, frozen peas are a fine alternative and easily accessible year-round. Just thaw them before adding, and you’re good to go!

Can I prepare the sauce in advance?

Yes! You can make the ricotta-pea sauce a few hours ahead and keep it refrigerated. Just give it a good stir and maybe a splash of lemon juice or olive oil before tossing with warm pasta to freshen it up.

How tangy should the lemon flavor be?

The lemon should provide a bright, fresh contrast to the creamy ricotta without overpowering it. Start with the recommended amount of juice and zest, then adjust to your taste. If you love citrus, feel free to add a bit more lemon juice for an extra zing!

Can I omit the pine nuts?

You can, but the toasted pine nuts add such a wonderful crunch and mild nuttiness that it’s worth including if possible. If you have allergies or dislike nuts, toasted breadcrumbs could be a nice crunchy substitute.

Final Thoughts

This Lemon Ricotta Pasta with Fresh Peas and Toasted Pine Nuts Recipe is a brilliant celebration of simple, fresh ingredients that come together quickly and effortlessly. It’s creamy, light, and bursting with bright flavors that feel both comforting and refreshing. Give it a try for your next weeknight dinner or a relaxed weekend meal—you might just find your new favorite!