Creamy Spring Pea Pasta with Lemony Ricotta

Every year when April rolls around, I become so giddy that winter is over that all of my meals take on a bit of a spring theme. And I’m not even mad about it because spring produce has so much to offer.

This spring pea pasta blends green peas, arugula, fresh basil, ricotta, and pecorino romano with a bit of garlic and lemon to make a creamy green sauce. It’s rich and silky, with way more veggies, herbs, and micronutrients in there than you’d think.

I like to mix a generous amount of this sauce with al dente pasta, then top it with spicy garlicky breadcrumbs and a small ball of burrata. The kind of dinner that tastes indulgent without weighing you down.

It’s an easy one-pot dinner that’s vegetarian and somehow still has 30 grams of protein per serving.

Close-up of rigatoni coated in lemony green pea pasta sauce, garnished with burrata and chili flakes. Easy lemon pea pasta for weeknight meals.

Why I Love This Spring Pea Pasta

Best of spring produce. Sweet peas, arugula, basil, lemon, and garlic are all at their peak in spring. Tons of flavor and nutrients in one dish.
Creamy without any heavy cream. Ricotta and pecorino make the sauce silky and rich while adding healthy fats and a bunch of protein. Fun fact: ricotta has about the same protein as cottage cheese.
One pot, one blender, done in 20 minutes. Blanch your greens, cook the pasta in the same water while you blend up the sauce, then toss everything together. That’s it.
30 grams of protein. Between the pasta, ricotta, and pecorino, you hit 30 grams per serving, even though this dish is totally vegetarian.
Restaurant quality. Tastes like something I’d order out. Easy to make, simple ingredients, the kind of recipe you’ll come back to.

Pasta salads are one of my favorite things to meal prep in the spring. Check out my roundup with 10 High-Protein Pasta Salad Recipes.

Creamy rigatoni pasta coated in green pea sauce with burrata and basil leaves. Healthy green pea pasta perfect for quick weeknight dinners.

Key Ingredients

Pasta. Mezze maniche rigate is my favorite, but you can use whatever pasta shape you like. Choose one that holds sauce well.
Green peas. I like to use frozen, but fresh works too. Either way, they’re what give the sauce its green color and natural sweetness, plus a bunch of micronutrients, a bit of protein, and some unexpected fiber.
Arugula and fresh basil. Peppery and herby, with bold flavor that tastes just like the season. Both go in raw, get a quick blanch, then get blended up with the peas.
Ricotta. Adds the creaminess without any heavy cream. You can use low-fat, whole-milk, or half-and-half ricotta. And if you want a lighter sauce, you can swap it for blended cottage cheese.
Pecorino romano. Similar to parmesan, but sharper and saltier, with more bite.
Garlic and lemon. Both go straight into the blender to balance the creaminess and brighten the whole sauce.

How to Make Spring Pea Pasta

I think you’ll be surprised by just how easy it is to make this delicious pasta. Blanch, blend, and combine!

Drained peas, basil, and arugula in a colander.

Blanch the greens
Bring a large pot of water to a boil and salt heavily. Add your peas, arugula, and basil to the boiling water for just a minute or two, until they’re bright green. Using a slotted spoon, transfer all the greens into a blender or food processor.

Cook the pasta
Add your pasta to the same pot of boiling water. It’s okay if there’s a couple of peas left in there. Cook until al dente according to package instructions. Before draining, reserve a generous cup of pasta water.

Bright green creamy pea pasta sauce blended with ricotta, basil, and lemon in a food processor.

Blend up the sauce
Combine the blanched greens with ricotta, pecorino, garlic, lemon juice, and lemon zest. Blend until smooth.

Toasted garlicky panko breadcrumbs in a black skillet for topping green pea pasta. Crunchy spicy breadcrumbs add texture to creamy pea pasta.

Toast your breadcrumbs (optional)
If you want a little bit of crunch, it’s super easy to make garlicky breadcrumbs. Heat a bit of olive oil in a small skillet over medium heat, then add a crushed garlic clove and some red pepper flakes. Cook just until fragrant, then add your panko breadcrumbs and toast until golden brown and crisp. Discard the garlic clove and set the breadcrumbs aside.

Combine and serve
Return the cooked pasta to the pot and pour the green sauce over it. Toss well, adding reserved pasta water little by little until the sauce evenly coats the pasta and turns super silky. Taste and adjust the seasoning as needed. Serve warm, topped with crispy breadcrumbs, a bit of extra pecorino, and a small ball of burrata if you like.

Looking for more recipes that take advantage of spring produce? Try my Spring Vegetable Frittata with Goat Cheese. It’s packed with peas, leeks, and asparagus.

Victoria’s Tips

A few things I’ve picked up from making this on repeat.

Slightly undercook your pasta. Because you’re adding the pasta back to the pan with the sauce, it’ll keep cooking for the minute or two while you toss. If you prefer your pasta truly al dente, undercook it by 30 seconds to a minute.
Add more pasta water than you think you need. Pasta keeps absorbing sauce as it sits. The dish that looks silky in the pan will tighten up by the time you plate and sit down. Pull it off the heat when it’s just slightly looser than your ideal.
Store the pasta and sauce separately. If you’re not eating the full recipe in one sitting, store the cooked pasta and the sauce in separate containers. Even better, only cook the pasta you need that night and stash the extra sauce on its own. When you’re ready to eat, boil fresh pasta and toss it with the sauce.

Swaps & Variations

Add more protein. Top with grilled salmon, lemon-garlic shrimp, seared scallops, or even crispy pancetta.
Switch up the herbs. You can use mint, parsley, or chives alongside the basil for a slightly different flavor profile. Or swap the arugula for spinach.
Make it gluten-free. Any gluten-free pasta works super well here. The sauce also pairs well with chickpea or lentil pasta if you want to push the protein even higher.
Add a nutty topping. Instead of (or in addition to) the breadcrumbs, you can sprinkle the pasta with toasted pine nuts or chopped pistachios for a bit of crunch.
Use parmesan. If you can’t find pecorino, parmesan works just as well.

Storage Instructions

This pasta is best fresh. The next best thing is to reserve the sauce in a separate container, cook fresh pasta, and combine on the spot.

But if you end up with leftovers, store the pasta and sauce separately, then combine with a splash of water when reheating. The sauce will last in the fridge for up to 2 days.

If you made the garlicky breadcrumbs, keep them in a small container at room temperature so they stay crisp.

If you love peas, you have to try my Spring Caesar Salad with Lemon Tarragon Dressing. It puts a spring twist on a classic caesar with the addition of spring veggies and herbs.

FAQ

Can I use fresh peas instead of frozen?

Totally. Fresh peas work really well in this recipe, and you’re lucky if you find them (or grow them!). Just blanch them the same way as frozen, until they’re bright green and tender.

What pasta shapes work best?

I like Mezze Maniche because the noodles hold so much sauce inside. But any short shape works for this spring pea pasta, like rigatoni, penne, or shells.

How can I make this recipe ahead of time?

You can blend the sauce up to 1 day in advance and store it in the fridge, then cook the pasta when you’re ready to serve. Combine and add the pasta water as directed.

Can I freeze this sauce?

Yep, you can. It’ll lose some of its bright color, but the flavor will still be great. Transfer to an airtight container and freeze for up to 1 month. Thaw in the fridge overnight before reheating, and add a fresh squeeze of lemon to brighten things up.