Lemon Ricotta Pasta with Fresh Peas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
965 kcal
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Course
Main Course
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Cuisine
American
Lemon Ricotta Pasta with Fresh Peas
Description
Lemon Ricotta Pasta with Fresh Peas features penne pasta coated in a ricotta-based sauce flavored with lemon zest and juice. The sauce incorporates fresh herbs such as parsley, oregano, and thyme, along with garlic for aromatics. Peas, either fresh or frozen and thawed, provide sweet, tender bursts throughout the dish. Toasted pine nuts add texture contrast with their crunchy, buttery notes. Olive oil is used both in the sauce and for drizzling at the end to enrich the flavor and mouthfeel.
The cooking process includes toasting pine nuts carefully to avoid burning, and cooking pasta al dente in heavily salted water for proper seasoning and texture. The ricotta sauce is blended until smooth with herbs and garlic, then combined with peas and pasta to evenly coat each piece. Lemon imparts bright acidity balancing the creamy ricotta and savory herbs. Additional Parmesan cheese can be added when assembling, enhancing depth and richness.
This pasta serves well as a light yet satisfying meal, ideal for spring when peas are fresh, or easily adapted with frozen peas when out of season. It pairs well with fresh salads or crusty bread. Crushed red pepper can be added to taste for a slight heat boost. The dish can be enjoyed warm or at room temperature.
Notes mention salting the pasta water like seawater and adjusting salt levels carefully, especially if using table salt. Fresh peas should be sampled raw before use to judge their sweetness and texture. The recipe allows flexibility with peas and herbs, and suggests pairing with crisp white wine if desired.
Ingredients
- 1/3 cup pine nuts toasted
- 1 pound penne pasta ziti, or rigatoni pasta
- 1 tablespoon kosher salt for the pasta water
For the sauce
- 2 medium garlic smashed, cloves
- 1/3 cup parsley any kind, fresh
- 1 teaspoon oregano dried
- 1 teaspoon thyme or 1/2 teaspoon dried, fresh
- 1 & 1/2 cups pea frozen and thawed, or use fresh
- 1 (15-oz) tub ricotta cheese
- 1 tablespoon lemon 1 large lemon, zest
- 2-3 tablespoons lemon juice taste it, fresh
- 1/4 cup olive oil
- 2 teaspoons kosher salt*
- 3/4 teaspoon black pepper
To assemble
- 1 cup pea fresh is best
- 1/2 cup Parmesan Cheese grated
- 1-4 tablespoons olive oil to drizzle
- crushed red pepper to taste
Instructions
- In a large, high sided skillet, toast the pine nuts over medium heat. Watch them carefully! Stir them constantly! These will burn in a hot minute and then you will be out 5 bucks worth of expensive nuts. Not that I'm speaking from experience...
- Once the pine nuts are toasty and golden and fragrant, remove to a plate and set aside.
- Fill the high sided skillet with water and add 1 tablespoon of salt (it should taste like seawater.) Bring to a boil over high heat.
- Add the pasta and cook, stirring occasionally, until al dente. It should only take about 10 minutes, but check the package. Don't overcook it. Nobody likes limp noodles.
- When the pasta is al dente, drain in a colander and return to the same pot. Drizzle with olive oil and stir.
- Meanwhile, make the ricotta pea sauce. In a food processor or blender, add garlic and a bunch of parsley*. I didn't measure this, just throw in what looks like it will be 1/3 cup. Add oregano and thyme, and pulse or blend until the parsley and garlic are finely chopped.
- Add 1 and 1/2 cups peas, the ricotta, the lemon zest and juice, 1/4 cup olive oil, 2 teaspoons kosher salt (see note), and black pepper. Pulse until the mixture comes together but still has some texture to it, it shouldn't be completely smooth.
- Add the ricotta mixture to the pasta and stir it up. Add the remaining cup of peas.
- Add 1/2 cup grated Parmesan and a few drizzles of olive oil. You can add this to the pot or over each individual serving.
- If you are serving adults, add a few shakes of crushed red pepper, or if you are serving kids leave it out (or just add a little).
- Top each serving with some toasted pine nuts.
Notes
- Salt the pasta water generously to season the pasta from within, enhancing overall flavor.
- If using fresh peas, taste them raw before adding; if not preferred raw, add peas in the last 1-2 minutes of pasta cooking to avoid mushiness.
- Frozen peas can be used without blanching as they are pre-cooked before freezing.
- Adjust salt carefully depending on the type of salt used in the recipe (kosher vs table salt).
- The dish pairs well with a crisp white wine but is flavorful on its own.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 965 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 965kcal | 48% |
| Carbohydrates | 105g | 35% |
| Protein | 38g | 76% |
| Fat | 44g | 68% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 65mg | 22% |
| Potassium | 726mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1742IU | 35% |
| Vitamin C | 49mg | 54% |
| Calcium | 433mg | 43% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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