This Creamy Ricotta Pea Pasta comes together in under 30 minutes and is packed with 24 grams of protein per serving! This recipe can be enjoyed for an easy dinner.

ricotta and pea pasta in a bowl with a striped napkin on the side

Lemon Ricotta Pasta With Peas

Ricotta and pea pasta is a delicious dish that is perfect to enjoy during the spring and summer. This recipe takes the humble pea and pairs it with creamy ricotta cheese to create a luscious pasta sauce.pasta. Not only is it incredibly flavorful, but it’s also quick and easy to make, ready in under 30 minutes!

Feel free to use any type of pasta you love in this recipe. (including gluten-free or grain-free pasta if needed.)

Why You’ll Love This Recipe

  • Creamy Goodness: The combination of ricotta and peas creates a velvety sauce that’s rich and satisfying.
  • Nutritious Twist: Peas add a pop of color and a dose of nutrients, making this pasta both delicious and wholesome.
  • Quick and Easy: With simple ingredients and minimal prep work, this recipe is perfect for busy weeknights.
  • Versatile: You can use any type of pasta you have on hand, making it adaptable to your preferences.
  • Family Favorite: Even picky eaters will love the creamy texture and subtle sweetness of the peas!

Ricotta Pea Pasta Ingredients

  • Pasta of Choice: Choose your favorite pasta shape for this recipe, whether it’s spaghetti, penne, or fusilli.
  • Olive Oil: Adds a luxurious richness and helps to sauté the onions and garlic until golden brown.
  • Onion and Garlic: These aromatic ingredients form the flavorful base of the sauce.
  • Peas: Fresh or frozen peas bring a burst of sweetness and vibrant color to the dish.
  • Ricotta Cheese: The creamy star of the show, ricotta adds a creamy texture for the sauce.
  • Parmesan Cheese: A sprinkle of Parmesan adds a savory depth of flavor.
  • Basil: Fresh basil leaves give the pasta a burst of freshness..
  • Lemon Zest: Brightens up the dish and compliments the flavour of the peas.

*The full recipe can be found below in the recipe card. This is simply a recipe overview with images.

How to Make Ricotta Pasta With Peas

Step 1

Prepare the pea and ricotta mixture by blending the ricotta cheese, half of the cooked peas, parmesan cheese, basil, lemon zest, salt and pepper together in a food processor or small blender.

  • ricotta, peas, parmesan, basil and lemon zest in a food processor
  • whipped ricotta and peas in a food processor

Step 2

Saute the onion and garlic in some olive oil in a large pan, then add the ricotta mixture alon with some pasta water.

  • onions and garlic in a pan
  • onion, garlic and ricotta pea mixture in a pan

Step 3

Mix the sauce ingredients together until smooth and creamy. Then add cooked pasta and the remaining peas and mix together.

  • ricotta and pea sauce in a pan
  • ricotta sauce, peas and pasta in a pan

Step 4

Once the pasta is warmed through, serve immediately topped with a sprinkle of parmesan cheese.

  • ricotta and pea pasta in a pan
  • ricotta and pea pata in a bowl with a fork and a napkin on the side

Recipe Variations

  • Add Protein: Stir in cooked chicken, shrimp, or crispy bacon for an extra protein boost.
  • Extra Greens: Mix in some spinach or kale for added nutrition and color.
  • Herby Twist: Try adding any herbs you love to the ricotta sauce like parsley or mint.
  • Spice it Up: Add a pinch of red pepper flakes for a subtle kick of heat.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual servings or warm the pasta gently on the stovetop with a splash of water or broth to prevent it from drying out.

Expert Tips For Making Ricotta Pea Pasta

  • Salt the Pasta Water: add a healthy pinch of salt to the pasta water before cooking the pasta. This will infuse the pasta with more flavor.
  • Cook Pasta Al Dente: Be sure to cook your pasta just until it’s al dente to prevent it from becoming mushy when mixed with the sauce.
  • Save Pasta Water: Reserve some of the pasta cooking water before draining. The starchy water can help to thin out the sauce and bind everything together.
  • Season Generously: Don’t skimp on seasoning. Taste and adjust the salt and pepper to your liking before serving.
  • Fresh is Best: While frozen peas work well in this recipe, if you have access to fresh peas, they’ll take the dish to the next level!
  • Customize to Taste: Feel free to adjust the quantities of ingredients to suit your preferences. Like it cheesier? Add more ricotta. Prefer a stronger garlic flavor? Feel free to add more!
  • Add Some Garnish: A final sprinkle of freshly grated Parmesan cheese and torn basil leaves adds a touch of freshness and flavor.

Pea Pasta FAQ

Can I use other types of cheese instead of ricotta?

While ricotta lends a creamy texture to the sauce, you can experiment with other cheeses like cottage cheese or cream cheese.

Can I use dried herbs instead of fresh?

Dried herbs can be used in place of fresh, but keep in mind that they are more potent, so adjust the quantities accordingly.

Can I freeze this pasta?

I don’t recommend freezing pasta as it will become mushy after being defrosted and reheated.

Can I make this pasta gluten-free?

Yes! Just substitute with any gluten-free pasta.

Try These Pasta Recipes Next!

ricotta and pea pasta in a bowl topped with parmesan cheese

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ricotta and pea pasta in a bowl topped with parmesan cheese

Creamy Ricotta Pea Pasta

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Italian
  • Diet: Vegetarian
Print Recipe

Description

Creamy Ricotta Pea Pasta that is ready in under 30 minutes!

Ingredients

Units Scale
  • 6oz pasta of choice (I use Mafalda Corta)
  • 1/2 cup reserved pasta water
  • 1 cup peas, cooked
  • 1/2 cup ricotta cheese
  • 1/4 cup parmesan cheese
  • 1/4 cup fresh basil leaves
  • 2 tsp lemon zest
  • salt and pepper to taste
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, chopped

Instructions

  1. Cook the pasta according to package directions. After the pasta is cooked, set aside 1/2 cup of the pasta water to use for the sauce.
  2. Blend the ricotta, half of the peas, parmesan cheese, basil, lemon zest, salt and pepper together in a food processor or small blender.
  3. Heat the olive oil in a large skillet on medium heat. Add the onion and garlic and saute for 2-3 minutes.
  4. Add the ricotta mixture and pasta water and mix until it forms a creamy sauce.
  5. Add the pasta and remaining peas and mix together until warmed through.
  6. Serve as is or top with extra parmesan cheese and lemon zest.

Notes

Add a healthy pinch of salt to the pasta water before cooking the pasta to season the pasta. 

Adjust seasoning of salt and pepper in the pasta to taste. 

Store in the fridge in an airtight container for 3 days. 

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 476
  • Fat: 16g
  • Carbohydrates: 60g
  • Fiber: 6g
  • Protein: 24g