Why You’ll Love This Recipe

I love this recipe because it’s both hearty and light. The ricotta pea sauce feels luxuriously creamy without being heavy, and the lemon adds just the right amount of brightness. The peas give a pop of sweetness, and the toasted pine nuts bring crunch and richness. It’s an easy vegetarian dinner that tastes restaurant-worthy in under 30 minutes.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1/3 cup pine nuts, toasted
1 pound penne, ziti, or rigatoni pasta
1 tablespoon kosher salt, for the pasta water

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 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, taste it
1/4 cup olive oil
2 teaspoons kosher salt*
3/4 teaspoon black pepper

To assemble:
1 cup peas, fresh is best
1/2 cup grated Parmesan
1–4 tablespoons olive oil, to drizzle
crushed red pepper, to taste

Directions

I begin by toasting the pine nuts in a large, high-sided skillet over medium heat, stirring constantly until they’re golden and fragrant. I remove them to a plate so they don’t burn.

Using the same skillet, I fill it with water and stir in 1 tablespoon of salt. Once the water boils, I add the pasta and cook according to package instructions until al dente, usually around 10 minutes. I drain the pasta and return it to the pot, drizzling it with a bit of olive oil to prevent sticking.

While the pasta cooks, I prepare the ricotta pea sauce. In a food processor or blender, I combine the garlic, parsley, oregano, and thyme and pulse until finely chopped. Then I add 1 1/2 cups of peas, the ricotta, lemon zest and juice, olive oil, salt, and black pepper. I pulse the mixture until it’s combined but still has some texture.

I stir the ricotta mixture into the warm pasta, then fold in the remaining 1 cup of peas. I add the grated Parmesan and drizzle more olive oil either into the pot or over each serving. If I’m serving adults, I sprinkle crushed red pepper for a gentle heat.

I finish each plate with a handful of toasted pine nuts for crunch.

Servings and Timing

This recipe serves 4 people and takes about 20 minutes total: 10 minutes of prep and 10 minutes of cooking.

Variations

I sometimes add sautéed spinach or arugula for extra greens. If I want a tangier sauce, I increase the lemon juice. For a richer flavor, I use part-skim ricotta mixed with a spoonful of cream. I also enjoy switching out the pasta shape—shells or fusilli hold the sauce beautifully.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. The sauce thickens as it sits, so when I reheat it, I add a splash of warm water or olive oil to loosen it. I reheat gently on the stove or in the microwave.

FAQs

Can I use only fresh peas?

Yes, I use all fresh peas; I just blanch them lightly if I prefer them softer.

Can I make this dish gluten-free?

Yes, gluten-free pasta works perfectly.

Can I use low-fat ricotta?

Yes, though the sauce will be slightly less creamy.

What pasta shape works best?

Short shapes like penne, rigatoni, or ziti hold the creamy sauce well.

Can I make the sauce ahead?

Yes, I make it a day ahead and store it in the fridge, then warm it slightly before mixing with pasta.

What if my sauce tastes too thick?

I loosen it with a bit of warm pasta water or olive oil.

How do I brighten the flavor more?

I add extra lemon juice or zest to taste.

Can I skip the pine nuts?

Yes, or I replace them with almonds, walnuts, or pumpkin seeds.

Can I serve this cold?

Yes, it makes a lovely chilled pasta salad; I just thin the sauce slightly.

Is this vegetarian?

Yes, as long as the Parmesan used is vegetarian.

Conclusion

I love making this Lemon Ricotta Pasta with Fresh Peas because it’s creamy, fresh, and full of bright flavors. The combination of herbs, lemon, ricotta, and sweet peas creates a dish that feels indulgent but still light. Whether I serve it warm or chilled, it always brings a taste of summer to the table.