Lemon Ricotta Pasta with Peas
Creamy, bright spaghetti tossed with whole-milk ricotta, lemon zest, Parmesan and sweet green peas. A fast, no-cook sauce that comes together while the pasta boils.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
The hot pasta gently warms the ricotta, so there is no need to cook the sauce at all. Add the pasta water gradually: the starch turns the cheese into a glossy sauce that clings to every strand. Serve immediately, as the sauce thickens as it cools.
Method
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Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions, adding the peas for the last of cooking.
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Scoop out 1 cup of the pasta water, then drain the pasta and peas.
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In the empty pot or a large bowl, stir together the ricotta, Parmesan, lemon zest, lemon juice, olive oil, salt, pepper and 1/2 cup of the pasta water until smooth.
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Add the hot pasta and peas and toss until coated, adding more pasta water a splash at a time until the sauce is silky.
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Fold in the basil, taste for salt and lemon, and serve right away with extra Parmesan and pepper.
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