Green Pea and Ricotta Pasta

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Green Pea and Ricotta Pasta

Pasta for one? This relatively quick dish can be prepared in about 30 minutes with clean up and organization. You can 'lighten' this recipe by using low-fat ricotta cheese; although, whole ricotta offers a creamier texture. Enjoy this anytime, since it uses frozen peas.

  • Prep Time: 30 mins
  • Cook Time: 7-9 mins
  • Servings: 1


  • 1 cup(s) dry rigatoni pasta (approx. 2-3 ounces)
  • 1/3 cup(s) whole ricotta cheese
  • 1/2 cup(s) frozen green peas, thawed
  • 1 clove(s) garlic
  • 1 tbsp(s) Italian parsley, chopped
  • 1/2 tsp(s) lemon juice + pinch of lemon zest
  • 3 tsp(s) olive oil
  • 1 tsp(s) pine nuts
  • 1 tbsp(s) Parmesan-Reggiano, shredded
  • 1 tsp(s) salt, divided
  • 1/4 tsp(s) black pepper

Tips and Suggestions

Adapted from a recipe in Sunset Magazine


Bring a medium pot filled 3/4 with water and 1/2 tsp. of salt to a boil. Add pasta and cook according to directions.

Meantime, in a food processor or blender, add garlic, parsley and 2 tsp. of olive oil then pulse to chop. Add 1/4 cup of the peas, ricotta, lemon juice, zest, remaining salt, and pepper, pulsing again to create a creamy puree.

When pasta has finished, set aside 2-3 Tbsp. of the pasta water. Drain the pasta and return it right away to the hot pot. Add the pea and ricotta cheese puree and mix until combined. Add the pasta water set aside to break up the sauce if too thick. Mix remaining peas in.

Dish up the pasta or enjoy from the pot after drizzling remaining 1 tsp. of olive oil, Parmesan cheese and pine nuts on top. Enjoy!

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