Lemon Ricotta Pasta with Fresh Peas: A Perfect Summer Recipe

When it comes to quick, flavorful, and satisfying meals, Lemon Ricotta Pasta with Fresh Peas is a standout dish that’s perfect for summer. This recipe is not only easy to prepare but also packed with fresh, vibrant flavors that will leave your taste buds dancing. Whether you’re looking for a hearty vegetarian dinner or a light yet filling meal, this dish has it all. With a creamy ricotta sauce, zesty lemon, and sweet peas, it’s a crowd-pleaser that comes together in just 20 minutes. Let’s dive into the details of this delicious recipe and why it deserves a spot in your weekly meal rotation.

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Why You’ll Love This Lemon Ricotta Pasta with Fresh Peas

1. Quick and Easy: With a total time of just 20 minutes, this recipe is perfect for busy weeknights or last-minute dinners.
2. Fresh and Flavorful: The combination of lemon, ricotta, and fresh peas creates a bright and creamy sauce that’s bursting with flavor.
3. Versatile: You can use frozen or fresh peas, and the recipe works well with a variety of pasta shapes.
4. Vegetarian-Friendly: This dish is a great option for vegetarians, offering a hearty and protein-rich meal without meat.
5. Perfect for Summer: The light, citrusy flavors make it an ideal dish for warm weather.

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Ingredients for Lemon Ricotta Pasta with Fresh Peas

To make this delicious dish, you’ll need the following ingredients:

For the Pasta:

• 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 (to taste)
• 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

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Step-by-Step Instructions

Step 1: Toast the Pine Nuts

In a large, high-sided skillet, toast the pine nuts over medium heat. Stir them constantly to prevent burning. Once they’re golden and fragrant, remove them from the skillet and set aside.

Step 2: Cook the Pasta

Fill the same skillet with water and add 1 tablespoon of salt. Bring the water to a boil over high heat. Add the pasta and cook until al dente, following the package instructions (usually about 10 minutes). Drain the pasta and return it to the pot. Drizzle with olive oil and stir to prevent sticking.

Step 3: Prepare the Ricotta Pea Sauce

In a food processor or blender, combine the garlic, parsley, oregano, and thyme. Pulse until the herbs and garlic are finely chopped. Add 1 & 1/2 cups of peas, ricotta cheese, lemon zest, lemon juice, olive oil, salt, and black pepper. Pulse until the mixture is combined but still slightly textured.

Step 4: Combine Pasta and Sauce

Add the ricotta pea sauce to the cooked pasta and stir until well-coated. Fold in the remaining cup of peas.

Step 5: Assemble and Serve

Transfer the pasta to serving bowls. Top with grated Parmesan, a drizzle of olive oil, and a sprinkle of toasted pine nuts. For a bit of heat, add crushed red pepper to taste.

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The Perfect Summer Pasta – Why Lemon Ricotta Pasta with Fresh Peas Shines

When the weather warms up, our cravings shift toward lighter, fresher, and more vibrant dishes. Lemon Ricotta Pasta with Fresh Peas is the epitome of a perfect summer meal. This dish combines the richness of ricotta cheese with the bright, zesty flavors of lemon and the natural sweetness of fresh peas, creating a harmonious balance that’s both satisfying and refreshing.

One of the standout features of this recipe is its simplicity. With just 20 minutes of total prep and cook time, it’s a lifesaver for busy weeknights or impromptu gatherings. The creamy ricotta sauce is effortlessly made in a food processor or blender, eliminating the need for complicated techniques or lengthy cooking processes. The addition of fresh herbs like parsley and thyme adds a layer of depth, while the toasted pine nuts provide a delightful crunch that contrasts beautifully with the creamy pasta.

Another reason this dish shines in the summer is its versatility. It’s a vegetarian-friendly meal that doesn’t skimp on flavor or protein, thanks to the ricotta and Parmesan cheese. For those who enjoy a bit of heat, a sprinkle of crushed red pepper adds a subtle kick that elevates the dish. Pair it with a crisp white wine, and you’ve got a meal that’s perfect for al fresco dining or a cozy night in.

The use of fresh, seasonal ingredients is what truly makes this pasta a summer favorite. Fresh peas, when in season, bring a burst of sweetness and a pop of color to the dish. If fresh peas aren’t available, frozen peas are a convenient and equally delicious alternative. The lemon zest and juice not only add a tangy brightness but also enhance the overall freshness of the dish, making it a go-to recipe for warm-weather meals.

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 Tips for Customizing Your Lemon Ricotta Pasta

One of the best things about Lemon Ricotta Pasta with Fresh Peas is how customizable it is. Whether you’re catering to dietary restrictions, experimenting with flavors, or simply using what’s in your pantry, this recipe is incredibly adaptable. Here are some tips to make it your own:

1. Switch Up the Pasta: While penne, ziti, or rigatoni are recommended, you can use any pasta shape you like. Try spaghetti for a more traditional feel, or opt for gluten-free pasta if you’re avoiding gluten.
2. Add Protein: Though this dish is vegetarian, you can easily add protein to make it more filling. Grilled chicken, shrimp, or even crispy tofu are excellent additions. For a plant-based option, consider adding chickpeas or white beans.
3. Experiment with Herbs: If you don’t have parsley or thyme on hand, feel free to use other herbs like basil, cilantro, or dill. Each herb will bring a unique flavor profile to the dish.
4. Make It Creamier: If you prefer a richer sauce, substitute half of the ricotta with mascarpone or cream cheese. This will give the sauce a silkier texture and a more indulgent taste.
5. Add Veggies: While peas are the star of this dish, you can incorporate other vegetables for added nutrition and flavor. Spinach, asparagus, or cherry tomatoes would all work beautifully.
6. Adjust the Lemon: The amount of lemon zest and juice can be tailored to your taste. If you love a strong citrus flavor, add more zest and juice. For a milder taste, reduce the quantity slightly.
7. Go Nuts: If pine nuts aren’t your thing, try substituting them with slivered almonds, walnuts, or even sunflower seeds for a nut-free option.

By customizing this recipe, you can create a dish that suits your preferences and dietary needs while still enjoying the core flavors that make Lemon Ricotta Pasta with Fresh Peas so special.

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 Pairing Suggestions for Lemon Ricotta Pasta with Fresh Peas

To elevate your dining experience, pairing Lemon Ricotta Pasta with Fresh Peas with complementary sides and beverages is key. Here are some ideas to create a well-rounded meal:

1. Wine Pairings: A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the citrusy and creamy flavors of this dish. The acidity in the wine balances the richness of the ricotta, while the fruity notes complement the fresh peas.
2. Garlic Bread: No pasta dish is complete without a side of garlic bread. The buttery, garlicky flavors are a perfect match for the creamy pasta, and the crunch adds a nice textural contrast.
3. Green Salad: A simple green salad with a light vinaigrette is an excellent way to add freshness to your meal. Consider using arugula, spinach, or mixed greens, and top with cherry tomatoes, cucumbers, and a sprinkle of Parmesan.
4. Roasted Vegetables: Roasted asparagus, zucchini, or bell peppers make a delicious and healthy side dish. The caramelized flavors of the roasted veggies pair wonderfully with the bright, creamy pasta.
5. Soup Starter: For a more substantial meal, start with a light soup like minestrone or tomato basil. The soup will set the stage for the main course without overwhelming your palate.
6. Dessert: End your meal on a sweet note with a light dessert like lemon sorbet or panna cotta. The citrusy flavors will tie in beautifully with the lemon in the pasta.

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Nutritional Information

This Lemon Ricotta Pasta with Fresh Peas is not only delicious but also nutritious. Here’s a breakdown of the nutritional content per serving:

• Calories: 965kcal
• Carbohydrates: 105g
• Protein: 38g
• Fat: 44g
• Saturated Fat: 14g
• Polyunsaturated Fat: 7g
• Monounsaturated Fat: 20g
• Cholesterol: 65mg
• Potassium: 726mg
• Fiber: 9g
• Sugar: 9g
• Vitamin A: 1742IU
• Vitamin C: 49mg
• Calcium: 433mg
• Iron: 5mg

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Frequently Asked Questions

Can I Use Frozen Peas?

Yes, frozen peas work perfectly in this recipe. Just make sure to thaw them before using.

Can I Substitute the Ricotta?

If you’re not a fan of ricotta, you can substitute it with cottage cheese or mascarpone for a similar creamy texture.

How Do I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to loosen the sauce.

Can I Add Protein?

Absolutely! Grilled chicken, shrimp, or even crispy tofu would make excellent additions to this dish.

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Final Thoughts

This Lemon Ricotta Pasta with Fresh Peas is a must-try recipe for anyone who loves fresh, flavorful, and easy-to-make meals. With its creamy ricotta sauce, zesty lemon, and sweet peas, it’s a dish that’s sure to impress. Whether you’re cooking for a family dinner or hosting a summer gathering, this pasta is a versatile and delicious option.