Save to Pinterest Last spring, I found myself with an abundance of fresh peas from the farmers market and a container of ricotta that needed using. This pasta came together on a Tuesday evening when I wanted something bright and comforting but not heavy. The way the creamy ricotta clings to each rigatoni tube, punctuated by sweet bursts of peas and that hit of lemon, felt like discovering a classic combination Id somehow missed all these years.
I made this for my sister when she was recovering from surgery and needed something nourishing but gentle on her appetite. She texted me the next day asking for the recipe, saying the bright flavors made her feel like she could finally taste spring again. Since then, its become my go-to when I want to make someone feel cared for without spending hours at the stove.
Ingredients
- Rigatoni: The tube shape captures the creamy sauce beautifully inside each piece
- Ricotta cheese: Whole milk ricotta gives the silkiest texture, though part skim works too
- Lemon: Both zest and juice are essential for that bright, fresh flavor that cuts through the creaminess
- Fresh garlic: Grating the garlic directly into the ricotta distributes the flavor evenly without harsh bites
- Green peas: Fresh peas are wonderful, but frozen work perfectly here and are always available
- Parmesan: Adds a salty, nutty depth that balances the lemon and ricotta
- Extra virgin olive oil: Helps create that velvety, restaurant quality coating on the pasta
Instructions
- Get your pasta water going:
- Bring a large pot of salted water to boil, then add your rigatoni and cook until just al dente
- Blanch those peas:
- Toss the peas into the boiling water during the last 2 to 3 minutes of pasta cooking time
- Mix your creamy base:
- Whisk together ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper until smooth
- Bring it all together:
- Add hot pasta and peas to the ricotta mixture and toss well, adding pasta water as needed for a silky coating
- Finish with love:
- Serve immediately topped with extra Parmesan, fresh herbs, and additional lemon zest if you like
Save to Pinterest This pasta has become my solstice celebration dish, the one I make when the days start getting longer and I need to coax myself out of winter heaviness. Something about the bright green against the cream white on the plate makes everything feel possible again.
Making It Your Own
I love adding a handful of toasted pine nuts for crunch, or sometimes a pinch of red pepper flakes if I want a gentle warmth. Fresh mint instead of basil transforms it entirely into something even more springlike. The recipe welcomes these small variations without losing its essential character.
Pasta Shape Wisdom
While rigatoni is ideal for capturing the sauce, Ive had success with gemelli and fusilli too. The key is choosing shapes with nooks and crannies that can hold onto the creamy ricotta mixture. Spaghetti or linguine would be a disappointment here, the sauce would just slide right off.
Timing Everything Perfectly
The beauty of this dish is that the sauce requires no cooking, so all your attention can focus on perfectly cooked pasta and tender peas. I make the ricotta mixture while waiting for the water to boil, which means dinner comes together in one seamless motion. Working efficiently like this means everything hits the bowl at the perfect temperature.
- Have your ricotta mixture ready before the pasta finishes cooking
- Reserve more pasta water than you think you need, about a full cup
- Toss everything immediately while everything is still hot
Save to Pinterest There is something deeply satisfying about a pasta dish that feels indulgent yet leaves you light enough to go for a walk afterward. This one manages to be both comforting and refreshing, a rare balance worth returning to again and again.
Answers to Recipe Questions
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Blanch them for 2-3 minutes in boiling water until tender, then drain and add to the pasta. Frozen peas are convenient and cook just as well, offering the same vibrant color and flavor.
- → What if my ricotta mixture is too thick?
Add pasta water gradually while stirring until you reach a creamy, flowing consistency. The starchy water helps emulsify the sauce and coat the pasta evenly. Start with a splash and adjust as needed.
- → Can I make this dish vegan?
Absolutely. Substitute vegan ricotta and plant-based Parmesan alternatives. The dish maintains its creamy texture and bright citrus flavors. Ensure your pasta is egg-free for a completely vegan meal.
- → What pasta shapes work best?
Rigatoni's ridged tubes trap the ricotta sauce beautifully. Penne and fusilli are excellent alternatives, offering similar surface area for sauce cling. Short tubular or spiral shapes work best with creamy mixtures.
- → How do I prevent the sauce from breaking?
Keep the ricotta mixture at room temperature before adding hot pasta. Toss gently and add pasta water gradually to maintain a silky texture. Avoid high heat, which can cause the sauce to separate.
- → Can I prepare this ahead of time?
Best served immediately while hot. You can prepare the ricotta mixture and blanch peas in advance, then cook the pasta and combine just before serving to preserve the fresh flavors and silky sauce consistency.