Fresh rigatoni with creamy ricotta, bright lemon zest, and tender peas. A light, spring-inspired Italian classic.
# What you need:
→ Pasta
01 - 14 oz rigatoni pasta
→ Ricotta & Lemon Mixture
02 - 8.8 oz ricotta cheese
03 - 1 lemon, zested
04 - 2 tablespoons fresh lemon juice
05 - 2 tablespoons extra-virgin olive oil
06 - 1 small garlic clove, finely grated
07 - 1.4 oz grated Parmesan cheese
08 - Salt and freshly ground black pepper to taste
→ Vegetables
09 - 7 oz frozen or fresh green peas
→ Garnish
10 - Extra grated Parmesan cheese for serving
11 - Fresh basil or mint leaves, optional
12 - Lemon zest, optional
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Reserve 4 fl oz of pasta cooking water before draining.
02 - While pasta cooks, blanch the peas in boiling water for 2 to 3 minutes, adding them during the final 2 to 3 minutes of pasta cooking time if using frozen peas. Drain with the pasta.
03 - In a large mixing bowl, combine ricotta, lemon zest, lemon juice, olive oil, grated garlic, Parmesan, salt, and pepper. Mix until smooth and creamy. Add a splash of pasta water if needed to loosen the mixture.
04 - Add hot drained pasta and peas directly to the bowl with ricotta mixture. Toss well, adding reserved pasta water gradually until pasta is evenly coated in silky sauce.
05 - Serve immediately, topped with extra Parmesan, fresh herbs, and additional lemon zest if desired.
