Pea and ricotta pasta is a light yet comforting dish that celebrates simplicity and fresh ingredients. With its creamy texture and delicate flavor, it offers a perfect balance between richness and brightness, making it an ideal choice for both quick weeknight dinners and relaxed, elegant meals.
The dish typically combines tender pasta with sweet green peas and smooth ricotta cheese, creating a naturally creamy sauce without the need for heavy creams. The ricotta melts gently into the warm pasta, coating each piece with a soft, velvety texture, while the peas add a subtle sweetness and a pop of color. A touch of garlic, olive oil, and sometimes lemon zest enhances the overall flavor, adding depth and a hint of freshness.
One of the most appealing aspects of pea and ricotta pasta is its versatility. It can be prepared with different types of pasta, from short shapes like penne to long strands like spaghetti. Additional ingredients such as fresh herbs, grated cheese, or even a sprinkle of chili flakes can easily be incorporated to suit individual tastes. Some variations include adding spinach or asparagus for extra greens, making the dish even more vibrant and nutritious.
This pasta dish is also appreciated for its ease and speed of preparation. With minimal ingredients and straightforward steps, it comes together quickly without sacrificing flavor. It’s a great example of how simple, high-quality ingredients can create something truly satisfying.
This dish also works well as a base for seasonal variations, allowing cooks to incorporate fresh, local ingredients throughout the year. Its simplicity encourages creativity, making it easy to adjust flavors while maintaining its signature creamy and refreshing character.
Pea and ricotta pasta pairs beautifully with a crisp green salad or a light white wine, enhancing its fresh and creamy flavors.
Pea and ricotta pasta remains a favorite for those who enjoy fresh, creamy, and effortlessly delicious meals that feel both comforting and refined.
Ingredients
- 200 grams pasta penne or any short pasta
- 150 grams frozen peas or fresh peas
- 100 grams ricotta cheese fresh
- 2 tablespoons olive oil extra virgin
- 1 clove garlic minced
- 1/4 cup grated Parmesan cheese optional
- to taste salt
- to taste black pepper freshly ground
Instructions
- Cook the pasta in a large pot of boiling salted water according to the package instructions. Drain, reserving 1/2 cup of the pasta water.
- In a large skillet, heat olive oil over medium heat. Add garlic and sauté for a minute until fragrant.
- Add the peas and season with salt and pepper. Cook for 3-4 minutes until tender.
- Add the drained pasta to the skillet with the peas. Stir in the ricotta cheese and a little pasta water until creamy.
- Serve immediately, topped with grated Parmesan cheese if using.
Nutrition
Meh, pasta is pasta. I don’t get the hype. 👎
This was delicious! The ricotta made it so creamy and rich. I added some chili flakes for spice! 🍝
I followed the recipe but it turned out kinda bland… maybe more cheese next time? 🤔
Yum! I really liked it and it’s super simple. Will make again for sure! 👍
Why would you even put peas in pasta? That sounds so weird. Not for me.
Quick and easy recipe! Even my kids loved it! Just the perfect amount of garlic too. Thanks!
Seems too easy… I dont know, my kids are picky eaters. Will it really taste good? 🤔
This recipe is a lifesaver! Made it for a family dinner and everyone devoured it. Super simple and quick! 🙌
Eh, recipe seemed too simple. I am not impressed. Needs more flavor!
Not great, the peas got all mushy. Maybe I cooked them too long? 🤔
I tried it and my ricotta seized up?? like little bits. Maybe my ricotta was too cold. But I kept stirring and it came back somewhat. Still edible!
Oh no—ricotta can definitely seize if it’s too cold or you add it to a pan that’s not warm enough. Next time try warming the ricotta a bit (or add it off-heat) and use more pasta water to emulsify!
Pasta and peas? Who came up with this! Sounds weird but I tried it and it was bomb! 💣
This was kinda bland to me… maybe needs more garlic or something 🤔
This recipe is super easy and delicious! My kids loved it! 🌟
Looks good, but I think my kids would prefer macaroni and cheese instead. Just saying! 🤷♂️
I tried this recipe last night, and it was a huge hit! So easy and tasty! 🌟
My kids loved this! Perfect for a simple weeknight dinner. Will make again.
Not bad, but I think the peas get lost a little—maybe I should sauté them longer or add lemon. Still edible and quick.
Ricotta in pasta always seems kinda bland to me. Also, the cooking time for peas felt too short—mine were still firm.
My kids liked it, so that’s a win in my book! Plus, it’s healthy! ❤️
Too bland for my taste. I doubled the pepper and added chili flakes and lemon zest. Huge upgrade.
I dunno, guys. I just feel like it needed more ‘oomph’.
I totally get what you’re saying! Maybe adding some lemon zest or a pinch of red pepper flakes could give it that extra kick. Just a thought!
This tastes like spring. Like, straight up. Super comforting and light. Will be repeating.
Pasta! Yes! I love pasta! Great recipe, easy ingredients!
I totally agree! Pasta is the best! I made this last night and it was delish! 😋
Looks simple but pasta is so boring. Can’t you add some meat or something? Just peas? Hmm.
I don’t think pasta and peas go together, but my friend made it and said it’s great. 🤔
Simple and fast. I’m lazy so this is my kind of dinner. Also garlic really came through—just be careful not to burn it.
Agree—this is definitely my “I cba to cook” dinner 😅 Garlic came through in my batch too, but I burned one clove once. Now I sauté like 30 seconds max.
I tried it but mine didn’t get creamy. Maybe my ricotta was too cold? I added more pasta water and it helped, still tasted kinda plain though. Any tips? Also I used 2 cloves—oops.
OMG this is delicous! Whipped it up in no time. Thanks for the recipe! ❤️
I only had frozen peas and they were hard to find at the store! But I made it work. Tasted good!
I’m not even sure why ricotta is in pasta? Seems weird…
This pasta is divine! So easy to make and delicious. My kids loved it too!
I was a little skeptical about ricotta not melting “properly,” but stirring with pasta water fixed it. Nice comfort food for a weeknight.
I was like, ricotta wont melt… but ok pasta water makes sense. I’ll try it, my only thing is I always forget to reserve the water 😅
Totally agree—ricotta can be weird at first, but that splash of pasta water saves it. Sounds like a perfect quick dinner.
This is a total winner! So simple and perfect for a busy night. Pasta is life! 🍝❤️
This dish was absolutely delicious! The ricotta made it so creamy. I will definitely make this again.
Why would anyone use frozen peas?? 🤦♂️ Fresh is best!
Pretty good, but I think 3-4 minutes for peas depends on how thick they are. Mine needed a bit longer, otherwise they were slightly firm. Still tasty though.
Totally agree—peas can be wildly different. Mine were thicker too, and I ended up doing closer to 5 minutes. Still came out sweet and creamy with the ricotta.
I tried the 3-4 min timing with frozen peas and they were kinda crunchy 😅. Next time I’ll just cook until they’re soft, not by the clock. Good flavor though!
Cheap. Tasty.
I followed it mostly, but mine turned out a bit bland. Maybe I need more salt or more Parmesan. Also I used too much pasta water at first and it got kind of soupy, so I’d suggest adding it slowly.
Made this tonight—so creamy without being heavy. The garlic + ricotta combo is 🔥. I used a splash more pasta water and it came out perfect.
Yumm! Made it tonight and it was creamy and nice. Will make again. 😋
So glad to hear you liked it! It’s one of my favorites too, super easy and delicious. 😍
This recipe is a scam! Pasta with peas? Sounds like a child’s meal. I won’t bother.
1 clove of garlic? and no lemon? nah 😂
Uhh, I made it but forgot to put in peas! Whoops! Still kinda good tho.
I tried this recipe and it turned out amazing! So creamy and full of flavor. 😍
I tried but it was too bland for me. Maybe I did something wrong. 🤷♀️
Glad you loved it! The creaminess is the best part, right? 🍝
I had to substitute with cream cheese because I couldn’t find ricotta. Still tasted good.
The sauce texture was kinda lumpy at first because my ricotta was cold, but once I added more pasta water and stirred longer it smoothed out.
That makes sense—cold ricotta can definitely seize up at first. Glad the extra pasta water and more stirring fixed it! I usually warm the ricotta a bit first, but your method sounds way easier.
I followed it pretty closely, though my ricotta was more watery than expected. I added extra Parmesan and it thickened up. Tasty though!
Made this tonight—so quick and actually feels fancy. The ricotta turns it creamy without any heavy sauce. I used fresh peas and it was great.
Just okay. I think it needs some meat or something. No offense.
I’m not sure about ricotta with peas… but honestly it works. The Parmesan optional part is key if you want more depth.
I was skeptical about only 100g ricotta for that much pasta, but wow—works. Next time I’ll add lemon zest for a brighter flavor.
Super easy and quick to make, but I used too much salt. Whoops! Next time less salt.
Not sure about the “creamy” part—mine looked kind of thick at first. Once I added more pasta water and stirred longer, it worked.
I’m skeptical of ricotta in pasta because it can get grainy, but this one stayed nice. Maybe the trick is mixing it off-heat?
Meh… it was okay, but I wanted more sauce. I think 1/2 cup pasta water wasn’t enough for my pasta. Could just be my ratios.
Yummmm! Perfect for a quick dinner. Thanks for sharing! 👍
I was skeptical about ricotta in pasta, but it actually worked really well. I used frozen peas and cooked them a tiny bit longer so they weren’t cold. The garlic smell during sautéing is legit.
Could’ve been better. My peas were mushy. Guess I cooked them too long. Oops!
Don’t worry! Mushy peas happen to the best of us. Just gotta keep an eye on them next time. 😅
Not bad, but I think 1 clove of garlic is too timid. I added two and it tasted more like something I’d actually crave.
Super easy and actually tastes like more effort than it is. I had fresh peas so I just cooked them until bright green. Parmesan on top was a great call.
Eh, it was okay. I think it needed more flavor. Maybe some lemon juice would help?
I totally agree with you! A splash of lemon juice can really brighten up the dish. I’ll try that next time!
Nah, I think it’s fine as it is. It’s supposed to be creamy, not a burst of flavors. Just add more salt if you need it.
Really good, but I think it needs a bit more garlic or maybe some lemon zest. I added a squeeze of lemon at the end and it popped.
Totally agree—garlic definitely could use a little more punch. I also love adding lemon zest; it makes the ricotta/peas flavor pop without tasting “lemony.”
Pasta water is weirdly important, huh? I never do that and now I’m convinced. Delicious!
Totally! That starchy pasta water is like the secret sauce—helps everything cling together instead of turning gloopy. Glad it clicked for you 😄
I mean… I’ve skipped reserving pasta water plenty and it’s still kinda good. Maybe it’s just the ricotta melting? But yeah, I guess the water helps the sauce bind. Will try next time.
I accidentally used sweet peas from a can and it tasted weirdly dessert-y 😅. With actual peas though, I bet it’s better. Recipe is simple.
Good flavor, but next time I’ll mince the garlic even finer—mine was a bit strong in one bite. Still will make again.
I used frozen peas and it was perfect. I added a squeeze of lemon at the end and it really brightened everything up. Would make again.
I didn’t have ricotta, so I used cottage cheese… it was still decent, but not as smooth. Next time I’ll stick to ricotta.
That makes sense—cottage cheese can be a little grainier. If you ever want it smoother, try blending it for a few seconds before mixing in. Your approach still sounds tasty though!
My peas were frozen and kinda stuck together, so I threw them in with the garlic and covered the pan. Worked better than I expected.
The garlic sauté smelled great, but mine burned for like 30 seconds (oops). Still edible though—next time I’ll watch it closer.
Not sure this counts as a full meal. It tasted fine but felt kinda bland unless you really salt it. The Parmesan optional part is doing a lot of work here.
Pretty decent, but I think the garlic amount (1 clove) needs more for my taste. Also I accidentally used too much pasta water and it got a little loose—still edible though.
Not bad. The flavor is fine, but mine stayed a little “dry” even with pasta water. Maybe I didn’t use enough water or should’ve stirred longer.
Made this tonight—super quick and creamy without being heavy. The ricotta + a splash of pasta water is such a good combo. I added extra pepper and it was perfect. ⭐️
Okay but… why ricotta and not cream? Also the garlic for just a minute feels too short. Idk I might swap stuff next time.
Could be my pan, but the garlic browned too quickly. Next time I’ll lower the heat. Still tasted decent though.
That makes sense—garlic can go from browned to bitter fast, especially in a hot skillet. Glad it still tasted decent though. I usually wait until the oil is shimmering but not smoking before adding the garlic.
Hmm maybe the pan was too hot, but also 1 clove minced can burn easier than people think 😅 Next time try adding garlic later or using lower heat like you said. Quick fix: if it browns, you can toss in a splash of pasta water right away to cool it.
This came together way faster than I expected. The ricotta makes it feel creamy without being heavy—great weekday meal!
This came together way faster than I expected. The ricotta makes it super creamy without any heavy sauce—love it. I used frozen peas and it still tasted fresh.
Totally agree—ricotta really does the “sauce” job. Also good call on frozen peas; I always worry they’ll get mushy but 3-4 min usually works out.
I was skeptical about ricotta not being cooked first, but it actually emulsified nicely with the pasta water. Texture was creamy, not gritty. Used frozen peas straight from the bag—worked great.
Totally get the skepticism—ricotta not being cooked first always sounds a little risky. But that emulsifying with pasta water detail makes it click. Glad the peas worked straight from the bag too!
Garlic sautéed for only about 30 seconds and it still smelled amazing. I added a bit more pasta water and it came out silky.
I followed it exactly and it tasted a little bland. Next time I’ll salt the pasta water more and maybe add chili flakes.
The ricotta texture was weird at first (clumpy), but once I added more pasta water it smoothed out. Good save!
Made this tonight and it was super creamy without feeling heavy. The ricotta + pasta water combo is magic. I used frozen peas and still turned out great.
My kids were suspicious of peas, but after it was mixed into the pasta they went back for seconds. Simple and clever!
Hmm okay but my family hates peas even if theyre mixed in lol. I might try it and blend the peas more though—maybe then it’ll taste less “green.” Thanks for the idea!
That’s such a smart way to win kids over—peas hidden in plain sight 😄 We do the same with veggies and it always works. Simple, tasty, and no fuss!
I followed it exactly and it was… fine. The flavor was mild, like it needed more salt/pepper. Still, the texture was nice.
Meh… I think I cooked the garlic too long (it got bitter). Also forgot to save pasta water so it was drier. Learn from me 😅