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This delightful Lemon Ricotta Pasta with Peas recipe combines creamy ricotta cheese with zesty lemon juice and bright green peas, creating a vibrant sauce that beautifully coats this gorgeous pasta.

The result is a dish that feels both indulgent and beautiful, perfect for a quick weeknight dinner or a lovely gathering with friends. The freshness of the peas and the tanginess of the lemon elevate the simple ingredients, making each bite full of flavor.
I use the spiral pasta shape called Cavatappi. I prefer the De Cecci brand.
Helpful Tips
- Use fresh ingredients: For the best flavor, opt for fresh peas when they are in season. If fresh peas are unavailable, frozen peas work well too; they don’t even need to be thawed before adding to the pasta.
- Reserve pasta water: Before draining the pasta, reserve half a cup of the cooking water. This starchy water can be added to the sauce to achieve the desired creaminess and help the sauce cling to the pasta.
- Homemade ricotta: Try your hand at making homemade ricotta using this recipe.
- Add flavor depth: For an extra layer of flavor, consider adding grated Parmesan cheese or a sprinkle of red pepper flakes to the dish before serving. Fresh herbs like basil or parsley can also enhance the overall taste and presentation.
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Lemon Ricotta Pasta with Peas
Ingredients
- 1/4 cup (34 g) pine nuts toasted
- 8 ounces (227 g) Cavatappi penne, or ziti
- 2 medium cloves garlic smashed
- 1/4 cup (15 g) fresh parsley
- 1/2 teaspoon (1 g) dried oregano
- 1/2 teaspoon (1 g) fresh thyme
- 1 1/2 cup (218 g) peas frozen and thawed, divided
- 6 ounces (170 g) ricotta cheese
- 1 lemon juiced and zested
- 1/4 cup (59 ml) olive oil divided
- 1/2 teaspoon (3 g) kosher salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1/4 cup (25 g) grated Parmesan
- Crushed red pepper to taste
Instructions
- In a skillet over medium heat, toast the pine nuts, stirring constantly until slightly golden in color. Set aside.
- Cook the pasta in a pot of salted water until 1-2 minutes shy of the package instructions.
- Reserve some cooking liquid and drain the pasta. Pour the pasta into the skillet. Drizzle with olive oil and stir.
- In a food processor, add garlic, parsley, oregano and thyme. Blend until mostly smooth.
- Add 1 cup of the peas, ricotta, lemon juice and zest, 2 tablespoons olive oil, salt , and black pepper. Pulse until blended, but not smooth.
- Add the ricotta mixture to the pasta along with 1/4 cup of the pasta water and stir it up. If it’s too thick, add a bit more water to smooth it out. Add the remaining peas, Parmesan, and red pepper flakes.
- Top with toasted pine nuts and drizzle on remaining olive oil.
Video
Notes
- For the best flavor, opt for fresh peas when they are in season. If fresh peas are unavailable, frozen peas work well too; they don’t even need to be thawed before adding to the pasta.
- Before draining the pasta, reserve half a cup of the cooking water. This starchy water can be added to the sauce to achieve the desired creaminess and help the sauce cling to the pasta.
- For an extra layer of flavor, consider adding grated Parmesan cheese or a sprinkle of red pepper flakes to the dish before serving. Fresh herbs like basil or parsley can also enhance the overall taste and presentation.
Nutrition
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Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.