Ricotta Lemon Linguine Peas (Printable)

Light linguine with creamy ricotta, lemon zest, and sweet peas. A spring-inspired Italian pasta with fresh, vibrant flavors.

# 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 more for pasta water
11 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente according to package directions. Reserve 1/2 cup pasta cooking water, then drain.
02 - While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, taking care not to brown the garlic.
03 - Add peas to the skillet and cook for 2 to 3 minutes, or until bright green and just tender. If using frozen peas, cook slightly longer.
04 - In a mixing bowl, whisk together ricotta, lemon zest, lemon juice, grated Parmesan, salt, and black pepper until smooth and well combined.
05 - Add the drained linguine and cooked peas with garlic and oil to the ricotta mixture. Toss gently, adding reserved pasta water gradually until the sauce is creamy and coats the pasta.
06 - Scatter chopped parsley over the dish and adjust seasoning to taste. Serve immediately, garnished with additional Parmesan and lemon zest if desired.

# Expert Tips:

01 -
  • Your kitchen will be filled with the scent of lemon and fresh herbs—impossible not to smile.
  • The creamy ricotta and tangy zest bring sunshine to the table with minimal fuss.
02 -
  • Don’t forget to reserve some pasta water—without it the sauce turns out gloppy instead of luxurious.
  • Adding the lemon zest before juicing saves a lot of grief (and avoids grated knuckles).
03 -
  • Warming your serving bowls keeps the pasta creamy right to the last bite.
  • A bit of fresh lemon juice set aside for drizzling at the table brightens every forkful.
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