Name: Creamy Ricotta Pea Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian-inspired
Ingredients: 12 oz (340g) pasta (shells, fusilli, or orecchiette); 1 cup (150g) peas (fresh or frozen); 1 tablespoon olive oil or butter; 2 cloves garlic, minced; 1 cup (250g) whole milk ricotta cheese; 1/2 cup (50g) grated Parmesan cheese; Zest of 1 lemon; Juice of 1/2 lemon; Salt and freshly ground black pepper, to taste; Optional: red pepper flakes, for a hint of heat

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So you know those nights when you want something cozy, but also a little springy and light? That’s exactly when I make this creamy ricotta pea pasta. It comes together in about 20 minutes, and it tastes like something you’d get at a cute little café with a glass of white wine and a lemon spritzer on the side. But truly—it’s just a few pantry staples and a tub of ricotta doing all the heavy lifting.

Short Description

This creamy ricotta pea pasta is a quick and simple weeknight meal that’s fresh, bright, and full of springtime vibes. Tender pasta tossed in a silky ricotta sauce with sweet peas and a touch of lemon—comforting but not heavy.

Why You’ll Love This Recipe

It’s the best of both worlds: creamy and rich without feeling too indulgent. The peas add a pop of sweetness and color, and the ricotta gives everything this luxurious, cloud-like texture. Plus, you only need a handful of ingredients and barely any time to pull it off. It’s one of those dishes that just feels a little special even though it’s super easy.

Ingredients

Here’s what you’ll need to bring it together:

Pasta (I usually go with shells, fusilli, or orecchiette—anything with little nooks to catch the sauce)
Whole milk ricotta
Frozen or fresh peas
Fresh lemon juice and zest
Garlic
Olive oil or butter
Parmesan
Salt and pepper

The full ingredient list and measurements are down below in the recipe card.

Boil the Pasta

Start by cooking your pasta in generously salted water. Scoop out a mug of that starchy pasta water before you drain—it’s gold for the sauce. Toss in the peas during the last 2 minutes of boiling if you’re using frozen.

Make the Ricotta Sauce

While the pasta cooks, sauté a little minced garlic in olive oil or butter in a skillet until just fragrant. Stir in the ricotta, lemon zest, and a splash of pasta water to make a creamy, silky sauce. You don’t want it to boil—just gently warm everything through.

Combine and Toss

Add the drained pasta and peas to the skillet and toss it all together. Add more pasta water as needed to loosen it up. Stir in a generous handful of grated Parmesan and a squeeze of lemon juice for brightness.

Season and Serve

Taste and adjust with salt and pepper. I like a crack of black pepper right on top before serving. A few extra peas or a spoonful of ricotta dolloped on top make it look super pretty too.

Expert Tips and Tricks

Make sure not to overcook the garlic—it should be soft and fragrant, not brown or bitter. And don’t skip the lemon—it wakes up all the flavors. If your ricotta feels a little grainy, whisk it with a bit of pasta water before adding it to the pan to help smooth it out.

Recipe Variations and Possible Substitutions

Add sautéed spinach or arugula for some extra greens
Crumble in crispy pancetta or bacon if you’re not keeping it vegetarian
Use goat cheese or mascarpone instead of ricotta for a different kind of creamy
Swap the peas for edamame, asparagus tips, or even chopped zucchini

Serving and Pairing Suggestions

This pasta is perfect on its own for a light dinner or lunch, but it also pairs really well with a crisp green salad or garlic bread. If you’re pouring wine, go for a chilled Pinot Grigio, Sauvignon Blanc, or something bubbly. For something non-alcoholic, a lemon and mint sparkling water is lovely on the side.

Storage and Reheating Tips

Leftovers will keep in the fridge for up to 3 days. Reheat gently in a skillet with a splash of water or milk to loosen the sauce—microwaving can dry it out a bit, but a stovetop warm-up brings it right back.

FAQs

Can I use low-fat ricotta?
You can, but whole milk ricotta really gives the best texture and flavor.

Can I make this ahead of time?
It’s best fresh, but you can prep the sauce components and cook the pasta just before serving.

Is it okay to use fresh peas instead of frozen?
Definitely! Just blanch them quickly before tossing them in.

Can I make it vegan?
You can try it with vegan ricotta and nutritional yeast in place of Parmesan. Use olive oil instead of butter.

Conclusion

This creamy ricotta pea pasta is my little weeknight secret. It’s unfussy, takes no time at all, and feels like such a treat every single time. Whether you’re cooking for yourself, your family, or a friend coming over for a casual dinner, this one always hits the right note. Let me know if you try it—especially if you add your own twist!

Creamy Ricotta Pea Pasta

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Author: Touria Elkoudssi
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6–8 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-inspired
Diet: Vegetarian

Instructions

Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions. In the last 2 minutes of cooking, add peas to the boiling water. Reserve 1/2 cup of pasta water, then drain pasta and peas.
Prepare the sauce: In a large skillet over medium heat, warm olive oil or butter. Add minced garlic and sauté until fragrant, about 1 minute. Reduce heat to low and stir in ricotta cheese, lemon zest, and a splash of reserved pasta water to create a creamy sauce.
Combine: Add the drained pasta and peas to the skillet. Toss to coat evenly, adding more reserved pasta water as needed to reach desired consistency. Stir in grated Parmesan cheese and lemon juice.
Season and serve: Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan cheese and a sprinkle of red pepper flakes if desired.

Notes

For extra creaminess, whisk ricotta with a bit of pasta water before adding to the skillet.
Feel free to add sautéed spinach or arugula for additional greens.
Crispy pancetta or bacon can be added for a non-vegetarian version.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently with a splash of water or milk to loosen the sauce.