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Quick Creamy Pea Pesto Pasta Recipe with Ricotta and Lemon Zest

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A quick and easy creamy pea pesto pasta with ricotta and lemon zest that delivers fresh, vibrant flavors and a luscious texture, perfect for busy weeknights.

Ingredients

Scale
  • 2 cups frozen peas (about 280g), thawed slightly
  • 1 cup fresh basil leaves (about 25g), washed and dried (or substitute with baby spinach)
  • 1 cup ricotta cheese (250g), whole milk ricotta preferred
  • ½ cup grated Parmesan cheese (50g), plus extra for serving
  • Zest of 1 medium lemon (about 1 teaspoon), freshly grated
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • 12 ounces pasta (340g) of choice (spaghetti, penne, or whole wheat)
  • Optional: toasted pine nuts or walnuts for garnish

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces (340g) of pasta and cook according to package instructions until al dente (usually 8-10 minutes). Reserve about ½ cup (120ml) of pasta water before draining.
  2. While pasta cooks, add 2 cups (280g) thawed frozen peas, 1 cup fresh basil leaves, 2 minced garlic cloves, ½ cup (50g) grated Parmesan, and the zest of 1 lemon to a food processor. Pulse to combine, then slowly drizzle in 3 tablespoons olive oil while blending until smooth and vibrant green. Season with salt and freshly ground black pepper to taste.
  3. In a large mixing bowl, combine 1 cup (250g) ricotta cheese with the pea pesto. Stir gently until smooth and creamy. Add reserved pasta water as needed to loosen the sauce.
  4. Add the drained pasta to the ricotta-pea pesto mixture. Toss gently with a wooden spoon or spatula to coat evenly. Add more pasta water if needed to reach desired creaminess.
  5. Taste and adjust seasoning with salt, pepper, or extra lemon juice if desired. Serve immediately with extra grated Parmesan and a sprinkle of toasted pine nuts or walnuts if using.

Notes

Thaw peas slightly before blending to avoid a cold, clumpy sauce. Add olive oil slowly when blending pesto to emulsify properly. Reserve pasta water to adjust sauce consistency. Do not rinse pasta after draining to help sauce cling better. Fresh lemon zest is preferred over bottled or dried for best flavor.

Nutrition

Keywords: pea pesto pasta, creamy pasta, ricotta pasta, lemon zest pasta, quick dinner, easy pasta recipe, vegetarian pasta

Find it online: https://vexifood.com/quick-creamy-pea-pesto-pasta-recipe-with-ricotta-and-lemon-zest-easy-and-delicious/