Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pasta with Ricotta and Fresh Peas

Pasta with Ricotta and Fresh Peas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Charlene
  • Prep Time: 10 minutes
  • Cool Time:
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Boiling and Mixing
  • Cuisine: Italian
  • Diet: Vegetarian

Description

Delicious spring pea and ricotta pasta recipe that is quick to prepare and perfect for a vegetarian meal.

Ingredients

Scale
  • 1 pound (453 g) penne pasta, preferably high-quality dried
  • 2 cups (300 g) fresh peas, or frozen peas as substitute
  • 1 cup (240 g) whole milk ricotta cheese, fresh
  • 1 lemon, organic, zest and juice only
  • 3 tablespoons (45 ml) extra-virgin olive oil, fruity quality
  • ½ cup (50 g) finely shredded Parmigiano-Reggiano cheese
  • 2 tablespoons (14 g) toasted pine nuts (optional)
  • 2 tablespoons (8 g) chopped Italian parsley, leaves only
  • Salt, for pasta water and seasoning (sea salt, coarse or fine)
  • Freshly ground black pepper, to taste

Instructions

  1. Step 1: Fill a large pot with water, add a generous amount of salt, and bring it to a rolling boil to ensure even cooking and flavor absorption by the pasta.
    Step 1
  2. Step 2: Add the penne pasta to the boiling salted water. Cook until al dente—firm to the bite but not hard—checking by taste a minute or two before package instructions end.
    Step 2
  3. Step 3: Two minutes before the pasta finishes cooking, add the fresh peas to the pot. This timing keeps the peas tender and brightly colored without overcooking.
    Step 3
  4. Step 4: Before draining, reserve one cup of the starchy pasta cooking water. This liquid is essential for creating a creamy sauce and should be set aside carefully.
    Step 4
  5. Step 5: Drain the pasta and peas using a colander. Return them to the empty pot away from the heat. Immediately toss them with about 2 tablespoons of olive oil, salt, and freshly ground black pepper to coat evenly without cooking further.
    Step 5
  6. Step 6: Spoon in the ricotta cheese directly into the pasta in the pot and stir well. The warmth of the pasta will gently melt the ricotta, forming a creamy sauce that blends all components.
    Step 6
  7. Step 7: If the mixture is a bit dry, gradually add some reserved pasta water, in small increments, to loosen the sauce and maintain a light creaminess without heaviness.
    Step 7
  8. Step 8: Stir in the freshly grated lemon zest and lemon juice from the organic lemon to introduce brightness that cuts through the richness and complements the peas’ sweetness.
    Step 8
  9. Step 9: Taste the pasta and add more salt or black pepper as needed to personalize the flavor balance.
    Step 9
  10. Step 10: Transfer the pasta to serving bowls. Sprinkle toasted pine nuts, Parmigiano-Reggiano cheese, and chopped Italian parsley on top to add crunch, umami, and freshness before serving.
    Step 10

Notes

  • Room Temperature: Store pasta with ricotta and peas in an airtight container at room temperature up to 1 day. Avoid exposure to heat sources.
  • Refrigeration: Seal in airtight container and refrigerate for up to 3 days to preserve freshness and slow spoilage.
  • Freezing: Place in freezer-safe container or bag and freeze up to 2 months. Thaw overnight in refrigerator and reheat gently before serving.
  • To keep pasta from clumping during cooking, stir gently for the first few minutes in boiling salted water.
  • If ricotta texture is uneven, mix it with 1 tablespoon olive oil before adding to pasta for smoother incorporation.
  • Add peas only two minutes before pasta finishes to prevent overcooking and maintain bright color and texture.
  • Use reserved pasta water to adjust sauce creaminess; 2 tablespoons is a good starting point to loosen without making it watery.
  • If sauce lacks flavor, brighten it with an extra pinch of salt or fresh lemon juice before serving.
  • Reheat gently in a skillet or microwave, adding extra reserved pasta water or a drizzle of olive oil to restore creaminess if needed. Heat until warm throughout, avoid overcooking to keep texture intact.
  • Serve alongside a mixed greens salad or steamed asparagus for crunch. Roasted cherry tomatoes and a light lemon vinaigrette complement the pasta’s flavors well.
  • Top with additional extra-virgin olive oil or fresh lemon zest to enhance brightness.
  • Substitute penne with spaghetti or fettuccine for different textures; adjust cooking time accordingly.
  • Use frozen peas if fresh are unavailable; add to pasta as instructed for best results.
  • Add cooked chicken or shrimp for a heartier dish.
  • Try ricotta-stuffed pasta shells or incorporate seasonal vegetables to expand variations.
  • Choose high-quality dried pasta for best texture; fresh pasta works but requires shorter cooking time (monitor carefully).
  • Select whole milk ricotta that is fresh and creamy, not watery; BelGioioso is a recommended brand.
  • Fresh peas should be firm and bright green; replace with frozen peas if necessary.
  • Use organic lemons for zest and juice to ensure fresh, pesticide-free citrus flavor.
  • Opt for a fruity, high-quality extra-virgin olive oil as it is a key flavor component in this dish.
  • Freshly ground black pepper provides better aroma and taste over pre-ground options.

Nutrition

  • Serving Size: 1 serving
  • Calories: Not provided
  • Sugar: Not provided
  • Sodium: Not provided
  • Fat: Not provided
  • Saturated Fat: Not provided
  • Unsaturated Fat: Not provided
  • Trans Fat: Not provided
  • Carbohydrates: Not provided
  • Fiber: Not provided
  • Protein: Not provided
  • Cholesterol: Not provided

Find it online: https://www.bakeitwell.com/pasta-with-ricotta-and-peas/

Share via