Description
This Lemon Ricotta Pasta with Fresh Peas is a bright and creamy dish perfect for a quick weeknight meal. Combining tender pasta with a luscious ricotta and pea sauce, infused with zesty lemon, garlic, and fresh herbs, topped with toasted pine nuts and Parmesan for added texture and depth. Ready in just 20 minutes, it offers a refreshing take on comfort food with a springtime twist.
Ingredients
For the Pasta and Toppings
- 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)
For the Ricotta Pea Sauce
- 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)
Instructions
- Toast Pine Nuts: In a large, high-sided skillet over medium heat, toast the pine nuts while constantly stirring to ensure even golden coloration and prevent burning. Once golden and fragrant, remove immediately to a plate and set aside.
- Cook Pasta: Fill the same skillet with water, add 1 tablespoon kosher salt to make it taste like seawater, and bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente—typically about 10 minutes or according to package instructions. Avoid overcooking to keep the pasta firm. Drain the pasta in a colander and return it to the pot.
- Toss Pasta with Olive Oil: Drizzle the cooked pasta with olive oil and stir to coat, preventing it from sticking.
- Prepare Ricotta Pea Sauce: In a food processor or blender, combine garlic cloves, fresh parsley, dried oregano, and fresh or dried thyme. Pulse until finely chopped. Add 1 1/2 cups peas, ricotta cheese, lemon zest, lemon juice, 1/4 cup olive oil, 2 teaspoons kosher salt, and black pepper. Pulse until the mixture forms a textured sauce—should be somewhat blended but not completely smooth.
- Combine Pasta and Sauce: Pour the ricotta pea sauce over the pasta in the pot and stir to coat evenly. Gently fold in the remaining 1 cup fresh peas for added texture and freshness.
- Add Cheese and Finish: Stir in the grated Parmesan cheese and drizzle a few tablespoons of olive oil over the pasta. Optionally, add crushed red pepper for a slight kick if serving adults; omit or reduce for kids.
- Serve: Plate the pasta and garnish each serving with the toasted pine nuts for a crunchy, nutty finish.
Notes
- Use fresh peas if possible for best flavor and texture; frozen peas work well when thawed.
- Be careful not to burn pine nuts as they toast quickly and are costly.
- Salt levels can be adjusted according to taste, especially the 2 teaspoons used in the sauce.
- Crushed red pepper is optional and can be adjusted based on dietary preferences and heat tolerance.
- Parsley quantity is approximate; use about 1/3 cup chopped fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
