Ricotta Lemon Linguine Peas (Printable)

Lemon zest, ricotta and peas create a light pasta dish, finished with Parmesan and fresh parsley for spring flavor.

# What You'll Need:

→ Pasta

01 - 14 oz linguine

→ Vegetables

02 - 1 cup fresh or frozen peas
03 - 2 cloves garlic, minced
04 - Zest of 1 unwaxed lemon
05 - 2 tbsp fresh lemon juice
06 - 2 tbsp fresh parsley, chopped

→ Dairy

07 - 1 cup ricotta cheese
08 - 1/2 cup grated Parmesan cheese

→ Pantry & Seasoning

09 - 2 tbsp extra-virgin olive oil
10 - 1/2 tsp salt
11 - 1/4 tsp freshly ground black pepper

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 1 minute until fragrant, ensuring it does not brown.
03 - Add peas to the skillet and cook for 2–3 minutes, or until bright green and tender. Increase cooking time slightly if using frozen peas.
04 - In a mixing bowl, combine ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper. Blend until smooth.
05 - Add drained linguine and cooked peas with garlic and oil to the ricotta mixture. Toss gently, incorporating reserved pasta water gradually until the sauce is creamy and evenly coats the pasta.
06 - Sprinkle with chopped parsley and adjust seasoning as needed. Serve promptly, garnished with extra Parmesan and lemon zest if desired.

# Expert Tips:

01 -
  • The lemony ricotta sauce feels like a warm secret, creamy but still fresh and not at all heavy.
  • It’s the kind of pasta you can whip up with just a handful of ingredients but looks and tastes like spring on a plate.
02 -
  • If you rush tossing pasta with the sauce, it becomes gummy—patience makes for silkier strands.
  • Reserving the pasta water is essential; skipping it leaves the sauce too thick and the dish less glossy.
03 -
  • Grate Parmesan finely to help it melt seamlessly into the ricotta mixture.
  • Use unwaxed lemons so the zest isn’t bitter and adds fragrant brightness.
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