Ricotta and Pea Pasta Recipe

We are big fans of frozen peas because they’re often better than fresh–and they take no time to cook. Thaw them right before you need them so they don’t get wrinkly.

This recipe, and others like it, can be found in the article “The Only List of Pasta Recipes You’ll Ever Need: 22 Ways to Satisfy Your Craving.”

1 tablespoon plus 2 tsp. kosher salt

1 pound tube pasta, such as ziti

1 garlic clove

1/3 cup loosely packed flat-leaf parsley

2 1/2 cups thawed frozen peas, divided

15 ounces (1 1/2 cups) ricotta cheese

1 tablespoon lemon juice

1 teaspoon lemon zest

5 tablespoons extra-virgin olive oil, divided

3/4 teaspoon pepper

2 tablespoons toasted pine nuts

1/2 cup finely shredded parmigiano-reggiano cheese

Step 1

Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.

Step 2

Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.

Step 3

Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.

Step 4

Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories868

% Daily Value *
Total Fat 35g45%

Saturated Fat 11g56%
Cholesterol 48mg16%
Sodium 1574mg69%
Total Carbohydrate 103g38%

Dietary Fiber 8g29%
Protein 39g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Print Options:

Ricotta and Pea Pasta