Ricotta Lemon Linguine Peas (Printable View)

Linguine tossed with ricotta, lemon, peas, and Parmesan for a light Italian meal with fresh spring flavors.

# 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 tablespoons fresh lemon juice
06 - 2 tablespoons fresh parsley, chopped

→ Dairy

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

→ Pantry & Seasoning

09 - 2 tablespoons extra-virgin olive oil
10 - 1/2 teaspoon salt, plus more for pasta water
11 - 1/4 teaspoon freshly ground black pepper

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, ensuring it remains fragrant and unbrowned. Stir in the peas and cook for 2 to 3 minutes, or until they are bright green and just tender.
03 - In a large mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, salt, and black pepper. Stir until the mixture is smooth and well blended.
04 - Add drained linguine and the cooked peas, including garlic and oil, to the ricotta mixture. Gently toss, gradually incorporating reserved pasta water as needed until the sauce reaches a creamy consistency and coats the pasta evenly.
05 - Sprinkle with fresh parsley and adjust seasoning to taste. Serve immediately, garnished with additional Parmesan and lemon zest if desired.

# Expert Advice:

01 -
  • If you quietly wish dinnertime could feel effortless and elegant at the same time, this dish is a hidden gem.
  • The way the ricotta melts into the hot pasta creates a sauce so creamy, you’d swear it took much longer than 25 minutes.
02 -
  • If the ricotta is too runny, your sauce will never cling—give it a quick strain if you suspect it’s watery.
  • Reserving more pasta water than you think you’ll need saved me the day I got overzealous with Parmesan—a little splash brings everything back together.
03 -
  • Always taste your sauce before serving—tiny tweaks of salt or lemon can make a huge difference.
  • Saving a little pasta water is the secret to that luxuriously clingy sauce—don’t forget it before draining.
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