Ricotta Pea Pesto Pasta

Why You’ll Love This Recipe

This recipe is a go-to for busy days when you want something comforting yet light. The sauce is smooth and bright, thanks to the ricotta and lemon juice, and the peas add a lovely pop of color and subtle sweetness. It’s easy to make with pantry staples and frozen peas, and it works well with any pasta shape you prefer. Plus, it’s vegetarian and can be customized with add-ins or toppings for variety.

Ingredients

8 oz. frozen peas
1 cup whole milk ricotta
½ cup prepared basil pesto
½ tsp. kosher salt
¼ tsp. ground black pepper
Juice of ½ lemon
16 oz. pasta of your choice

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare pasta according to package directions. Before draining, reserve 1 cup of pasta cooking water.

2. While pasta is cooking, place frozen peas in a microwave-safe medium bowl with 2 tablespoons water. Cover loosely and microwave for about 3 minutes until thoroughly defrosted. Drain any excess water.

3. In a food processor, combine thawed peas, ricotta, basil pesto, salt, pepper, and lemon juice. Pulse until combined, leaving some small pea pieces visible for texture.

4. Return drained pasta to the hot pot, add the pea pesto sauce, and stir to coat evenly. Gradually add reserved pasta water to thin the sauce and help it cling to the pasta, usually about ½ cup.

5. Serve immediately, garnished with Parmesan cheese if desired.

Servings and Timing

• Servings: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• Swap out basil pesto for sun-dried tomato pesto or arugula pesto for a different flavor profile.

• Add cooked chicken, shrimp, or crispy bacon for extra protein.

• Stir in toasted pine nuts or walnuts for crunch.

• Toss in fresh herbs like basil or mint for added brightness.

• Use gluten-free pasta or zucchini noodles for a gluten-free or low-carb version.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if it thickens.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas work well. Blanch them briefly in boiling water until tender, then proceed with the recipe.

Is this recipe suitable for vegans?

No, it contains ricotta and pesto that often includes cheese. You can substitute vegan ricotta and a dairy-free pesto to make it vegan-friendly.

Can I prepare the pesto sauce in advance?

Yes, you can make the pea ricotta pesto ahead and store it in the fridge for up to 2 days.

What type of pasta works best with this sauce?

Any pasta works, but shapes like penne, fusilli, or farfalle hold the sauce nicely.

Can I freeze the leftovers?

It’s not recommended to freeze this dish as the ricotta sauce may separate upon thawing.

How can I make this recipe more protein-rich?

Add grilled chicken, sautéed shrimp, or toss in some cooked chickpeas.

Can I substitute ricotta with another cheese?

Yes, cream cheese or mascarpone can be used, but ricotta offers the best texture and flavor balance.

What if I don’t have a food processor?

You can mash the peas with a fork and mix everything well, though the texture will be chunkier.

How do I make the sauce thinner or thicker?

Adjust the amount of reserved pasta water you add: more water for a thinner sauce, less for thicker.

Can I add vegetables to this pasta?

Absolutely! Steamed asparagus, roasted cherry tomatoes, or sautéed mushrooms are great additions.

Conclusion

Ricotta Pea Pesto Pasta is a quick, tasty, and versatile meal that fits perfectly into busy weeknights. Its creamy, fresh flavors come together effortlessly, making it a reliable favorite for pasta lovers looking for something different yet simple. Whether you stick to the classic recipe or try some of the variations, it’s sure to satisfy your craving for comfort food with a bright twist.