Lemon pasta with ricotta and fresh peas is one of those dinners I keep coming back to, especially on nights when I want something that feels satisfying without the heavy cleanup. The sauce is creamy and bright, the pasta soaks it all up, and dinner is on the table in 20 minutes flat.
I first made this on a Tuesday night when the fridge had exactly one tub of ricotta, a bag of frozen peas, and half a lemon sitting in the door. I figured I had nothing to lose. My kids cleaned their bowls. That was all I needed to know.This lemon ricotta pasta is vegetarian, but nobody at the table will miss the meat. The blended ricotta pea sauce is the secret — rich enough to feel indulgent, but light enough that you do not feel weighed down after. It has become one of our most-requested weeknight dinners.
Table of Contents
Ingredients for Lemon Pasta with Ricotta and Fresh Peas
Everything in this recipe is simple and easy to find. I always keep a tub of whole milk ricotta in the fridge during spring and summer just for this dish. Here is what you will need.
For the pasta and topping:
1 pound penne, ziti, or rigatoni pasta — I usually go with penne, the ridges hold the sauce beautifully
1 tablespoon kosher salt (for the pasta water)
1/3 cup pine nuts, toasted — Pro tip: toast in a dry skillet over medium heat, stirring the whole time, they burn fast
For the sauce:
2 medium cloves garlic, smashed
1/3 cup fresh parsley, any kind
1 teaspoon dried oregano
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
1 1/2 cups frozen peas, thawed (or fresh) — I recommend thawing frozen peas in the microwave for about 60 seconds before blending
1 (15 oz) tub whole milk ricotta cheese — My preference is whole milk for the creamiest, most flavorful sauce
1 tablespoon lemon zest (from 1 large lemon)
2 to 3 tablespoons fresh lemon juice, to taste — In my experience, 3 tablespoons gives the best bright flavor
1/4 cup olive oil
2 teaspoons kosher salt
3/4 teaspoon black pepper
To assemble:
1 cup peas, fresh or frozen thawed
1/2 cup grated Parmesan cheese
1 to 4 tablespoons olive oil, to drizzle
Crushed red pepper, to taste
Step-by-Step Instructions
I recommend starting the sauce in the blender while the pasta cooks so both are ready at the same time. This is the step that keeps the whole recipe at 20 minutes. Follow these steps in order and it comes together easily.
Step 1: Set a large, high-sided skillet over medium heat. Add the pine nuts and stir constantly for 2 to 3 minutes until they turn golden and smell nutty. Remove them to a plate right away. They will keep cooking from the residual heat if you leave them in the pan.
Step 2: Fill that same skillet with water and add 1 tablespoon of kosher salt. Bring to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente. Check the package but plan on about 10 minutes. Pull it a minute before you think it is done since it will continue to absorb sauce in the next step.
Step 3: While the pasta cooks, make the ricotta pea sauce. Add the garlic and parsley to a food processor or blender. Pulse until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon zest, lemon juice, olive oil, 2 teaspoons kosher salt, and black pepper. Pulse again until the mixture just comes together. Leave some texture in there — you do not want it completely smooth.
Step 4: Drain the pasta in a colander and return it to the same pot. Drizzle with a little olive oil and stir so the pasta does not stick together.
Step 5: Pour the ricotta pea sauce into the pot with the pasta and toss until every piece is coated. Fold in the remaining 1 cup of peas and the grated Parmesan. Add another drizzle of olive oil and toss gently.
Step 6: Serve right away. Top each bowl with the toasted pine nuts and a pinch of crushed red pepper. Serve adults with a heavier hand on the red pepper, and skip it or go light for kids.
What to Serve with Lemon Pasta with Ricotta and Fresh Peas
This pasta has a creamy, lemony base that pairs best with simple sides that complement rather than compete. Here are my go-to pairings that round out the meal nicely.
Crispy Gnocchi with Spinach and Feta: If you want to keep the meal vegetarian and add a little more texture to the table, this crispy gnocchi with spinach and feta makes a great companion dish for a larger gathering or a shared dinner spread.
Simple Garlic Bread: Crusty garlic bread is always the right call with a saucy pasta. It is the best way to get every last bit of ricotta sauce out of the bowl.
Easy Ravioli Lasagna: On nights when you want a full Italian-style spread, this easy ravioli lasagna works great alongside a smaller portion of lemon pasta as part of a dinner party menu.
BLT Pasta Salad: A chilled BLT pasta salad served on the side adds a satisfying contrast in temperature and texture, especially in summer when this pasta is at its best.
Broccoli and Mushroom Stir Fry: The earthy, savory flavor of this broccoli and mushroom stir fry balances the brightness of the lemon ricotta pasta perfectly and adds a nice pop of color to the plate.
Grilled Chicken: For anyone who wants to add protein to the meal, simple grilled chicken works beautifully either stirred into the pasta or served alongside it. Try this grilled chicken marinade for a quick flavor-packed option.
Creamy Zucchini Soup: A light bowl of this creamy zucchini soup served as a starter pairs naturally with the herby, lemony flavors in the pasta and keeps the whole meal vegetarian.
Storage and Serving Tips
Store leftover lemon pasta with ricotta in an airtight container in the refrigerator for up to 3 days. The sauce thickens as it sits overnight, which is completely normal.
I recommend reheating gently on the stovetop over low heat with a splash of water or olive oil to loosen the sauce. Stir slowly and give it a couple of minutes to come back together. Avoid microwaving on high heat, as the ricotta can turn grainy when it reheats too fast.
Pro tip: do not freeze this dish. Ricotta changes texture when frozen and thawed, and the sauce will break. Make only what you plan to eat within a few days. If you have leftover sauce on its own, it also works as a dip for bread or crackers straight from the fridge.
Frequently Asked Questions
Can I use part-skim ricotta instead of whole milk?
Yes, part-skim ricotta works here, but the sauce will be a little thinner and less creamy. If you use it, reduce the olive oil in the sauce slightly to help compensate for the lower fat content.
Can I use fresh peas instead of frozen?
Absolutely. Fresh peas are wonderful in this recipe when they are in season. If you use fresh peas raw in the sauce, pop one in your mouth first to make sure they are sweet and tender. If they are starchy or tough, add them to the pasta water for the last 1 to 2 minutes of boiling before draining.
What pasta shape works best for this recipe?
Penne, ziti, and rigatoni all work well because the ridges and tubes hold the creamy sauce. I usually go with penne. Avoid smooth or very thin pasta shapes like spaghetti or angel hair as they tend to slide right past the sauce rather than hold onto it.
Conclusion
Lemon pasta with ricotta and fresh peas is one of those recipes that earns a permanent spot in your weeknight rotation after the first try. It is fast, it uses simple ingredients, and it delivers a bowl of food that genuinely tastes like you put in way more effort than you did. Give it a try tonight and let me know how it goes.
Lemon Pasta with Ricotta and Fresh Peas
A creamy, bright vegetarian pasta made with blended ricotta, peas, lemon, and fresh herbs. Ready in 20 minutes and perfect for busy weeknights.
Set a large, high-sided skillet over medium heat. Add the pine nuts and stir constantly for 2 to 3 minutes until golden and fragrant. Remove to a plate immediately so they do not keep cooking.
Fill the same skillet with water and add 1 tablespoon of kosher salt. Bring to a full boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes or per package directions. Pull the pasta 1 minute before the package says it is done.
While the pasta cooks, make the sauce. Add garlic and parsley to a food processor or blender. Pulse until finely chopped. Add 1 1/2 cups thawed peas, the ricotta, lemon zest, lemon juice, 1/4 cup olive oil, 2 teaspoons kosher salt, and black pepper. Pulse until just combined with a little texture remaining. Do not blend completely smooth.
Drain the pasta in a colander and return it to the pot. Drizzle with a little olive oil and stir so the pasta does not clump.
Pour the ricotta pea sauce over the pasta and toss until every piece is coated. Fold in the remaining 1 cup of peas and the grated Parmesan. Add another drizzle of olive oil and toss gently.
Serve right away. Top each bowl with toasted pine nuts and crushed red pepper to taste.
Notes
Use whole milk ricotta for the creamiest sauce. Do not freeze leftovers as ricotta changes texture when thawed. Reheat gently on the stovetop with a splash of water or olive oil. For added protein, stir in shredded rotisserie chicken or serve alongside grilled chicken. If using fresh peas, taste one first — if starchy, add them to the pasta water for the last 1 to 2 minutes of cooking.
I’m James Carter Jr, the home cook and creator behind Dinnario, where everyday meals meet real-life schedules. Between work, family, and everything in between, I know how overwhelming it can be to figure out dinner night after night. That’s why every recipe on this site is built with busy home cooks in mind, no hard-to-find ingredients, no fussy techniques, just simple, delicious dinner recipes you can actually rely on.
