Creamy Pasta with Ricotta and Peas is the ultimate weeknight hero-creamy, lemony, and bursting with fresh basil in every bite. This easy ricotta pasta recipe uses pantry staples like whole milk ricotta, parmesan cheese, frozen peas, and pasta water to create a silky, flavorful sauce without the fuss that's ready in just 20 minutes!
If you love easy pasta recipes, you'll also want to try our Zesty Italian Pasta Salad and our Shrimp Scampi without Wine.
Pasta with ricotta and peas is a traditional Italian-inspired dish that captures the simple elegance of fresh, seasonal ingredients. The creamy sauce clings to the pasta thanks to starchy pasta water, and the lemon brightens the entire plate.
It's similar to dishes like Bucatini Cacio e Pepe and Bucatini alla Carbonara, where a few great ingredients make all the difference.
Why We Love This Recipe
- Quick and Easy: Ready in about 20 minutes.
- Fresh and Flavorful: Lemon zest, fresh basil, and peas make it taste light and vibrant. Just like this Creamy Lemon Risotto Recipe!
- Family-Friendly: Kids love the creamy texture and mild flavors.
- Flexible and Forgiving: Great for swapping ingredients depending on what's in your fridge.
Key Ingredients
This ricotta pasta recipe keeps things simple but packs big flavor thanks to a few pantry and fridge staples.
- Fusilli corti bucati or short pasta: I like using a twisty shape so the sauce sticks well.
- Frozen peas: Sweet and tender peas add color and a pop of freshness.
- Whole milk ricotta: Look for creamy, good-quality ricotta for the best sauce texture.
- Lemon zest and lemon juice: Fresh lemon is key for that bright, zesty flavor.
- Grated pecorino: Adds cheesy depth and saltiness to the sauce.
- Red pepper flakes: For just a little background heat (totally adjustable).
- Olive oil: A good drizzle of extra virgin olive oil brings everything together.
- Salt and black pepper: Don't skip seasoning the pasta water-it makes a huge difference!
- Fresh basil: I slice it into thin ribbons (chiffonade) for a fresh herbal finish.
- Reserved pasta water: A must for thinning the sauce and helping it cling to the pasta.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Pasta: Swap fusilli for penne, farfalle, or even spaghetti.
- Peas: Use sautéed spinach or steamed asparagus if peas aren't your thing.
- Flavor: Add lemony sautéed shrimp or crispy pancetta for protein.
How To Make Pasta with Ricotta and Peas
STEP ONE: Cook the Pasta and Peas
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions.
Add frozen peas during the last minute of cooking. Reserve 1 cup of pasta water before draining.
STEP TWO: Make the Ricotta Sauce
In a large bowl, combine whole milk ricotta, lemon zest, lemon juice, grated parmesan, red pepper flakes, salt, and pepper. Stir in a few tablespoons of hot pasta water to create a smooth, creamy sauce.
STEP THREE: Toss Pasta and Sauce
Add the hot pasta and peas directly into the bowl with the ricotta mixture. Toss well, adding more reserved pasta water a little at a time until the pasta is evenly coated in a creamy sauce.
STEP FOUR: Finish and Serve
Top with fresh basil, a drizzle of olive oil, and extra parmesan or pepper flakes if desired. Serve immediately for best flavor and texture.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Salt your pasta water heavily.
✔️ DO Reserve extra pasta water-better to have more than not enough!
✔️ DO Use fresh lemon juice for the brightest flavor.
Storage
Store leftover ricotta pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water and warm gently over medium heat on the stovetop or in the microwave. You can freeze leftovers, but the sauce may lose some creaminess once thawed.
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Recipe FAQs
You can prep the ricotta sauce up to 24 hours ahead and store it covered in the fridge. When ready to serve, cook the pasta fresh and toss it with the cold sauce and hot pasta water to bring it all together.
Short, textured pastas like fusilli, rotini, or rigatoni work best because the curves and ridges grab onto the creamy sauce better than smooth shapes like spaghetti.
The key to a creamy ricotta pasta sauce is using hot, starchy pasta water to thin the ricotta without watering it down. Stirring the sauce quickly with freshly cooked pasta helps emulsify the ricotta, lemon juice, and cheese, creating a silky coating that clings to every bite.
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📖 Recipe
Creamy Pasta with Ricotta and Peas
Equipment
- Large Pot
- Large Mixing Bowl
- Microplane or fine grater
- Tongs or Large Spoon
- Ladle or heatproof cup
Ingredients
- 12 ounces fusilli corti bucati or other short pasta
- 1 to 1½ cups frozen peas
- 1 cup whole milk ricotta
- 1 lemon zest and juice
- ½ cup finely grated pecorino romano
- ½ teaspoon red pepper flakes adjust to taste
- 2 tablespoon olive oil plus more for drizzling
- salt and freshly cracked black pepper to taste
- fresh basil thinly sliced (chiffonade)
- reserved pasta water about 1 cup
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Add frozen peas during the last 2 minutes of cooking. Reserve 1 cup of pasta water, then drain.
- In a large bowl, mix ricotta, lemon zest, lemon juice, grated cheese, red pepper flakes, and a pinch of salt and pepper. Add a few tablespoons of hot pasta water and stir until smooth.
- Add the hot pasta and peas to the ricotta mixture. Toss well, adding more pasta water as needed to create a creamy sauce.
- Serve with fresh basil and a drizzle of olive oil. Top with more cheese and pepper flakes if you like.
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Notes
- Pasta: Swap fusilli for penne, farfalle, or even spaghetti.
- Peas: Use sautéed spinach or steamed asparagus if peas aren't your thing.
- Flavor: Add lemony sautéed shrimp or crispy pancetta for protein.
Jami Powell says
Such a delicious and easy pasta recipe!