Ricotta and Pea Pasta

Photo: Annabelle Breakey; Styling: Randy Mon

We are big fans of frozen peas because they're often better than fresh--and they take no time to cook. Thaw them right before you need them so they don't get wrinkly.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 868
  • Calories from fat: 36%
  • Protein: 39g
  • Fat: 35g
  • Saturated fat: 11g
  • Carbohydrate: 103g
  • Fiber: 8g
  • Sodium: 1574mg
  • Cholesterol: 48mg


  • 1 tablespoon plus 2 tsp. kosher salt
  • 1 pound tube pasta, such as ziti
  • 1 garlic clove
  • 1/3 cup loosely packed flat-leaf parsley
  • 2 1/2 cups thawed frozen peas, divided
  • 15 ounces (1 1/2 cups) ricotta cheese
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 5 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon pepper
  • 2 tablespoons toasted pine nuts
  • 1/2 cup finely shredded parmigiano-reggiano cheese


  1. 1. Bring a large pot of water with 1 tbsp. salt to a boil. Add pasta and boil until tender, 7 to 9 minutes.
  2. 2. Meanwhile, whirl garlic and parsley in a food processor until finely chopped. Add 1 1/2 cups peas, the ricotta, lemon juice and zest, 4 tbsp. oil, remaining 2 tsp. salt, and the pepper. Pulse to a coarse purée.
  3. 3. Reserve 1 cup pasta cooking water. Drain pasta and return to pot. Immediately add ricotta-pea purée and remaining 1 cup peas and stir until well mixed. Add a little pasta cooking water, if necessary, to loosen sauce.
  4. 4. Divide among 4 bowls. Sprinkle each with pine nuts and parmigiano, and drizzle with remaining 1 tbsp. oil.
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