Lemon Pea Ricotta Pasta

Ricotta makes a soft lemon sauce for penne and sweet peas without a separate cream sauce. A little starchy cooking water loosens the cheese so it coats the pasta. Basil goes in at the end for a fresh finish.

Ingredients

• 320 g dried penne
• 200 g frozen peas
• 250 g ricotta
• 50 g grated Parmesan
• 1 tbsp olive oil
• Zest of 1 lemon
• 2 tbsp lemon juice
• 2 tbsp chopped basil
• ¼ tsp black pepper
• ½ tsp salt, plus pasta water

Method

1. Bring a large pot of water to a boil and salt it lightly. Cook penne according to the packet until al dente, adding frozen peas for the final 2 minutes.
2. Before draining, reserve 300 ml pasta cooking water in a heatproof jug. Drain the pasta and peas.
3. In a large bowl, whisk ricotta, Parmesan, olive oil, lemon zest, lemon juice, pepper and the measured salt. Whisk in 100 ml hot pasta water until creamy.
4. Add the hot pasta and peas to the bowl. Toss thoroughly, adding more reserved water a little at a time until the sauce coats the pasta without pooling. You may not need all the water.
5. Fold in basil and serve immediately. The sauce thickens as it stands; loosen with a little warm water if needed. Do not boil the ricotta sauce.
6. Refrigerate leftovers within two hours in a sealed container for up to two days. Reheat gently with a splash of water until hot throughout.

Save the pasta water

Scoop out the water before draining the pot. Its starch helps the ricotta spread evenly over the penne. Start with a small amount and add more only as needed.

Mix away from direct heat

Toss the sauce in a bowl rather than boiling it in a pan. Ricotta naturally has a fine grain, so aim for a creamy coating rather than the texture of melted processed cheese.

Measure the lemon juice

Zest gives fragrance without too much liquid. Measure two tablespoons of juice and avoid grating the bitter white pith.

Serve while loose and glossy

The pasta absorbs moisture quickly. Have bowls ready before mixing and use another spoonful of warm water if the sauce becomes thick.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Fold in basil and serve immediately. The sauce thickens as it stands; loosen with a little warm water if needed. Do not boil the ricotta sauce.

How should I store leftovers?

Refrigerate leftovers within two hours in a sealed container for up to two days. Reheat gently with a splash of water until hot throughout.