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Lemon Ricotta Pasta with Fresh Peas: A Perfect Summer Recipe

Lemon Ricotta Pasta with Fresh Peas
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This Lemon Ricotta Pasta with Fresh Peas is a bright, creamy, and satisfying dish that’s perfect for a quick weeknight dinner or a light summer meal. The combination of tangy lemon, creamy ricotta, and sweet peas creates a refreshing flavor profile, while toasted pine nuts add a delightful crunch. Ready in just 20 minutes, this recipe is both easy and nutritious, making it a great option for busy days.

Ingredients

Scale

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
  • 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 fresh peas (or frozen, thawed)
  • 1/2 cup grated Parmesan cheese
  • 1–4 tablespoons olive oil (for drizzling)
  • Crushed red pepper (to taste)

Instructions

  1. Toast the pine nuts: In a large skillet, toast the pine nuts over medium heat, stirring constantly, until golden and fragrant (about 2-3 minutes). Remove and set aside.
  2. Cook the pasta: Fill the skillet with water, add 1 tablespoon of salt, and bring to a boil. Cook the pasta according to package instructions until al dente. Drain, return to the pot, and drizzle with olive oil.
  3. Make the sauce: In a food processor or blender, combine garlic, parsley, oregano, thyme, 1 1/2 cups peas, ricotta, lemon zest, lemon juice, olive oil, salt, and pepper. Pulse until the mixture is combined but still slightly textured.
  4. Assemble the dish: Add the ricotta sauce to the cooked pasta and stir to combine. Fold in the remaining 1 cup of peas.
  5. Serve: Divide the pasta into bowls, top with grated Parmesan, a drizzle of olive oil, and a sprinkle of toasted pine nuts. Add crushed red pepper if desired.

Notes

  • Use fresh peas if they’re in season for the best flavor, but frozen peas work just as well.
  • Toast the pine nuts carefully—they burn quickly!
  • Adjust the lemon juice and zest to your taste preference for a more or less tangy flavor.
  • For a lighter version, you can reduce the amount of olive oil or use low-fat ricotta.

Nutrition

Find it online: https://recipes.gernarb.com/lemon-ricotta-pasta-with-fresh-peas-a-perfect-summer-recipe/