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Ricotta Pea Pesto Pasta

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Ricotta Pea Pesto Pasta is a simple, fresh, and creamy pasta dish combining sweet peas, creamy ricotta, and vibrant basil pesto, ready in about 20 minutes—perfect for a quick, light weeknight dinner.

Ingredients

8 oz. frozen peas

1 cup whole milk ricotta

1/2 cup prepared basil pesto

1/2 tsp. kosher salt

1/4 tsp. ground black pepper

Juice of 1/2 lemon

16 oz. pasta of your choice

Instructions

  1. Prepare pasta according to package directions. Before draining, reserve 1 cup of pasta cooking water.
  2. While pasta cooks, place frozen peas in a microwave-safe bowl with 2 tbsp water. Cover loosely and microwave for 3 minutes until defrosted. Drain excess water.
  3. In a food processor, combine thawed peas, ricotta, basil pesto, salt, pepper, and lemon juice. Pulse until combined, leaving some pea pieces for texture.
  4. Return drained pasta to the pot, add the pea pesto sauce, and stir to coat evenly.
  5. Gradually add reserved pasta water to thin the sauce, usually about 1/2 cup, to help it cling to the pasta.
  6. Serve immediately, optionally garnished with Parmesan cheese.

Notes

  • Swap basil pesto with sun-dried tomato or arugula pesto for different flavors.
  • 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 brightness.
  • Use gluten-free pasta or zucchini noodles for gluten-free or low-carb options.
  • Store leftovers refrigerated up to 3 days; reheat gently with added water or broth.
  • Fresh peas can be used by blanching them briefly.
  • Not suitable for vegans unless vegan ricotta and pesto substitutes are used.
  • Can prepare pesto sauce ahead and store up to 2 days in the fridge.
  • Freezing leftovers is not recommended as ricotta sauce may separate.

Nutrition

Find it online: https://recipesbyjanet.com/ricotta-pea-pesto-pasta/