Ricotta Lemon Linguine Peas (Print view)

Linguine with creamy ricotta, lemon zest, and peas brings vibrant spring flavors to the table. Light and satisfying.

# List of Ingredients:

→ 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

# Step-by-Step Directions:

01 - Fill a large pot with water and add salt. Bring to a rolling boil, then cook linguine until al dente according to package directions. Reserve 1/2 cup pasta cooking water and drain.
02 - In a large skillet, warm extra-virgin olive oil over medium heat. Add minced garlic and sauté for 1 minute, ensuring it becomes fragrant but does not brown.
03 - Introduce peas to the skillet and cook 2–3 minutes (longer for frozen), stirring occasionally until bright green and tender.
04 - In a mixing bowl, combine ricotta cheese, lemon zest, lemon juice, grated Parmesan, salt, and ground black pepper. Stir until smooth and well-integrated.
05 - Transfer drained linguine, cooked peas with garlic and oil to the bowl with ricotta mixture. Toss gently, incorporating reserved pasta water gradually until sauce reaches a creamy consistency.
06 - Sprinkle chopped parsley over the pasta. Adjust seasoning if needed. Serve immediately, garnishing with additional Parmesan and lemon zest if desired.

# Expert Suggestions:

01 -
  • It tastes as if sunshine was stirred right in, thanks to the lemon zest.
  • The silky ricotta sauce clings perfectly to every strand of pasta, making every bite comforting and light.
02 -
  • Adding too much pasta water can make the sauce runny, so pour slowly and check consistency as you go.
  • Sautéing garlic low and slow is key—burnt garlic will overpower the lemon and ricotta flavors.
03 -
  • Reserve pasta water before draining—it's a lifesaver for creamy sauces.
  • Toss pasta gently so the ricotta stays light and doesn't break or clump.
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