Lemony Ricotta & Pea Pasta

We all love a good spring pasta recipe and this one has all the flavors I crave this time of year… bright herbs, sour lemon, nutty pine nuts, and sweet peas. Serve it with salmon or chicken for a perfect filling meal. Luca loved this so much he had thirds!


Lemony Ricotta & Pea Pasta

Makes 4 servings

– 2 garlic cloves
– 1/4 cup olive oil
– Zest from 1 lemon
– 1 tsp dried oregano
– 1/4 cup fresh parsley
– 2 cups cooked peas, divided
– 2 Tbs fresh lemon juice
– 1 lb pasta of your choice
– 2 tsp salt
– 3/4 tsp black pepper
– 1/4 cup pine nuts
– 1/2 cup Parmesan cheese
– 15 oz ricotta cheese


  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.

  2. While the pasta is cooking, toast the pine nuts in a medium skillet over medium heat, stirring or tossing constantly for 3-4 minutes until fragrant and golden. Set aside.
  3. Add the olive oil, lemon zest, lemon juice, garlic, parsley, and oregano to a food processor or blender and pulse until combined.
  4. Add 1 cup of the peas, ricotta, salt and black pepper. Pulse again until blended but not totally smooth, you want a little texture in there.
  5. Add the sauce to the pasta once it’s cooked and give it a good stir. Season with more salt, pepper, lemon, or olive oil based on how you like it.
  6. Add parmesan, 1 more cup of peas, and pine nuts, and toss gently to combine.
  7. Serve hot.
  8. Enjoy!

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