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5 from 7 votes

Penne with Peas and Ricotta

Say hello to spring and warmer weather with this fresh Pasta with Peas and Ricotta. Creamy ricotta in every bite and a touch of vibrant fresh lemon zest and juice make this the perfect weeknight pasta dish.
Prep Time10 mins
Cook Time11 mins
Total Time21 mins
Course: Dinner
Cuisine: Italian
Keyword: pasta
Author: Lora


  • 1 pound penne pasta
  • Salt for pasta water
  • 2 cups fresh peas
  • 1 cup ricotta
  • 1 lemon zest and juice (I used organic)
  • Coarse or fine sea salt for sprinkling
  • Ground black pepper
  • 3 Tablespoons extra-virgin olive oil divided
  • 2 tablespoons toasted pine nuts
  • 1/2 cup finely shredded Parmigiano-Reggiano cheese
  • 2 Tablespoons Italian parsley chopped (not the stems)


  • Bring a large pot of water to a boil and salt it. Cook the pasta. 
  • About 2 minutes before the pasta is done, add the peas to the pot.
  • Reserve one cup pasta cooking water, then drain penne and peas.
  • Add them back to the empty pot (do not put back on the heat) with 1/2 cup pasta cooking water, some olive oil (I used about 2 Tablespoons), salt and freshly ground black pepper. Add the pasta to a serving bowl.
  • Spoon in the ricotta cheese and give it a good stir. If pasta seems a little dry, add a bit more of the pasta cooking water you reserved. Drizzle on the reserved tablespoon of olive oil. You should have a creamy ricotta sauce. Add a little more pasta water or olive oil if needed.
  • Stir in the fresh lemon zest and lemon juice. Check the salt and pepper and add more, if needed, to your taste.
  • When serving in the bowls, sprinkle on the pine nuts, Parmiggiano-Reggiano cheese, and parsley.