Ricotta Lemon Peas Linguine (Printer Version)

Linguine tossed with lemon zest, peas, and ricotta yields a creamy, vibrant vegetarian main featuring 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 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 - Additional salt for pasta water
12 - 1/4 tsp freshly ground black pepper

# How to Make It:

01 - Fill a large pot with water, add salt, and bring to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain using a colander.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1 minute, stirring until aromatic but not browned.
03 - Add peas to the skillet and sauté for 2 to 3 minutes, or until bright green and tender. If using frozen peas, cook slightly longer.
04 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and black pepper. Whisk until smooth and well combined.
05 - Transfer drained linguine and cooked peas, including the garlic and oil, into the ricotta mixture. Toss gently, gradually adding reserved pasta water until the sauce is creamy and coats the pasta evenly.
06 - Sprinkle with chopped parsley and adjust seasoning as needed. Serve immediately, garnished with extra Parmesan and lemon zest if desired.

# Expert Advice:

01 -
  • This dish tastes like sunshine in a bowl, and the creamy ricotta pulls the flavors together in the dreamiest way.
  • You’ll love how quick it is to make; you can finish it before the sun goes down and still have time for another glass of wine.
02 -
  • Don’t skip reserving pasta water—I once did and the sauce turned thick and stodgy instead of luscious.
  • Using unwaxed lemons not only feels safer, but the zest’s brightness really amplifies the whole dish.
03 -
  • If your ricotta is grainy, press it through a sieve for a super-smooth sauce.
  • Save a tiny pinch of zest and Parmesan for garnishing—looks fancy with zero effort.
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