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–+ servings
Bowl of creamy green pea pasta topped with burrata, fresh basil, and crunchy breadcrumbs. A vibrant green pea pasta recipe perfect for spring dinners.

Creamy Spring Pea Pasta with Lemony Ricotta

5 from 1 vote
Creamy spring pea pasta tossed in a bright green sauce of peas, arugula, basil, ricotta, and pecorino, topped with crispy garlicky breadcrumbs. Done in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 10 minutes

Video

Servings : 4 servings

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Ingredients

Green Pea Pasta
  • 12 oz pasta, mezze maniche rigate or your favorite short pasta shape
  • 1 ½ cups frozen peas
  • 2 cups baby arugula
  • 1 cup fresh basil leaves
  • 1 cup ricotta cheese
  • 1 cup grated Pecorino Romano, plus more for serving
  • 1 garlic clove
  • juice and zest of 1 lemon
  • Salt, to taste
Spicy Garlicky Breadcrumbs (optional)
  • 2 tbsp olive oil
  • 1 garlic clove, lightly crushed
  • ½ tsp red pepper flakes
  • ⅓ cup panko breadcrumbs
Optional Toppings
  • extra Pecorino Romano
  • small ball of burrata
US Customary - Metric
Start Cooking

Instructions
 

Boil the Water & Blanch the Greens
  1. Bring a large pot of salted water to a boil.
  2. Add 1 ½ cups frozen peas, 2 cups baby arugula, and 1 cup fresh basil leaves
  3. Blanch for 1 minute, just until bright green.
  4. Remove them from the water with a slotted spoon or mesh colander and drain.
    Drained peas, basil, and arugula in a colander.
Cook the Pasta
  1. In the same pot of boiling water, add 12 oz pasta.
  2. Cook according to package instructions until al dente.
  3. Reserve 1½ cups of pasta water, then drain pasta.
    Drained rigatoni pasta in a colander.
Make the Sauce
  1. While the pasta is cooking, blend blanched greens, peas, 1 cup ricotta cheese, 1 cup grated Pecorino Romano, 1 garlic clove, and the juice and zest of 1 lemon.
    Blender filled with arugula, peas, ricotta, and lemon zest for green pea pasta sauce.
Prepare the Breadcrumbs (optional)
  1. Heat 2 tbsp olive oil in a small skillet over medium heat.
  2. Add 1 garlic clove (lightly crushed) and ½ tsp red pepper flakes. Cook 30 seconds, until fragrant.
  3. Stir in ⅓ cup panko breadcrumbs and toast 2 to 3 minutes, stirring frequently, until golden brown. Transfer to a bowl and discard garlic clove.
    Toasted garlicky panko breadcrumbs in a black skillet for topping green pea pasta. Crunchy spicy breadcrumbs add texture to creamy pea pasta.
Combine & Serve
  1. Return drained pasta to the pot. Pour sauce over pasta.
  2. On medium-low heat, toss with reserved pasta water, a splash at a time, until sauce evenly coats pasta and is silky.
  3. Taste and adjust seasoning.
  4. Serve topped with extra Pecorino Romano, a small ball of burrata if desired, and the garlicky breadcrumbs.
    Fresh Pea Pasta Recipe

Nutrition

Calories: 569kcalCarbohydrates: 75gProtein: 30gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 58mgSodium: 363mgPotassium: 467mgFiber: 6gSugar: 6gVitamin A: 1349IUVitamin C: 25mgCalcium: 454mgIron: 3mg

Notes

  • Make Ahead: Sauce can be prepared up to 1 day ahead and stored in the fridge.
  • Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat with a splash of water.
  • Variations: Add grilled salmon, shrimp, or roasted veggies for extra protein and micronutrients.