Lemon Ricotta Pasta with Peas
Silky ricotta, lemon, Parmesan, sweet peas, and fresh basil coat tender pasta in this quick vegetarian stovetop dinner.
Prep: 10 min · Cook: 15 min · Yield: 4 · Method: Stovetop
Ingredients
- 12 oz (340 g) short pasta, such as rigatoni or penne
- 1.5 cups (375 g) whole-milk ricotta
- 1.5 cups (225 g) frozen peas
- 0.75 cup (60 g) parmesan cheese, finely grated
- 1 medium (about 2 teaspoons zest and 2 tablespoons juice) lemon
- 0.5 cup (12 g), loosely packed fresh basil leaves
- 2 tablespoons (30 ml) extra-virgin olive oil
- 2 teaspoons (12 g), plus more for pasta water kosher salt
- 0.5 teaspoon (1 g), plus more to taste freshly ground black pepper
Cooking instructions
- Bring a large pot of water to a rolling boil. Salt it generously, add the pasta, and cook according to the package directions until al dente—tender but still slightly firm at the center. Reserve 1 1/2 cups (360 ml) of the pasta water before draining. (about 10 min) — Rolling boil; pasta should reach a safe, fully cooked texture.
- While the pasta cooks, finely grate the lemon zest and squeeze 2 tablespoons (30 ml) juice. In a large bowl, whisk together the ricotta, Parmesan, lemon zest, lemon juice, olive oil, kosher salt, and black pepper. Whisk in 1/2 cup (120 ml) of warm reserved pasta water until smooth and pourable. (about 3 min) — No heat
- During the final 2 minutes of pasta cooking, add the frozen peas to the pot. Drain the pasta and peas together, reserving more pasta water if needed. (about 2 min) — Maintain a gentle boil; peas should be hot and bright green.
- Add the hot pasta and peas to the ricotta mixture. Toss off the heat until evenly coated, adding reserved pasta water 2 tablespoons (30 ml) at a time until the sauce is glossy and creamy. Tear or thinly slice the basil and fold it in. (about 2 min) — Off heat; serve immediately while hot.
- Taste and adjust with additional salt, pepper, or lemon juice. Serve with extra Parmesan and basil if desired. (about 1 min) — Serve hot.