Ricotta Lemon Linguine Peas (Printable)

Silky linguine with ricotta, lemon, peas and herbs delivers a delicate, vibrant Italian-inspired spring pasta.

# What You Need:

→ Pasta

01 - 14 ounces 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 additional for pasta water
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Bring a large pot of generously salted water to a boil. Add linguine and cook until al dente according to package guidance. Reserve 1/2 cup pasta cooking water before draining.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute, stirring to avoid browning.
03 - Introduce peas to the skillet and cook for 2–3 minutes, or until they turn bright green and are just tender. Allow additional time if using frozen peas.
04 - Combine ricotta, lemon zest, lemon juice, Parmesan, salt, and black pepper in a large mixing bowl. Stir until smooth and homogenous.
05 - Transfer drained linguine and cooked peas with the garlic and oil into the ricotta mixture. Toss gently, incorporating reserved pasta water gradually until the sauce becomes creamy and coats the pasta evenly.
06 - Sprinkle with chopped parsley and adjust seasonings if necessary. Serve promptly, garnished with additional Parmesan and lemon zest if preferred.

# Expert Advice:

01 -
  • The creamy ricotta melts perfectly with lemon for a sauce that feels fancy but takes no effort to assemble.
  • This pasta makes you feel like you're dining al fresco even on a weeknight indoors.
02 -
  • Never add too much pasta water all at once—your sauce gets thin, and it's hard to fix.
  • Using fresh lemon zest instead of bottled juice is the secret to real spring flavor.
03 -
  • Use unwaxed lemons for zesting—it makes all the difference in flavor and texture.
  • Don’t overcook the peas—they should still have a gentle snap and bright color.
Go Back